Tastes better than egg-based meringues
When I taste the first of these vegan meringues I can hardly believe that they’re completley vegan and made from only two ingredients. The fact that they’re made of chickpea brine makes me even more amazed since that’s something that I’ve always thrown away without ever thinking twice. The texture of these vegan meringues are exactly like the texture of the egg-based; super crunchy and they really melt in your mouth.
In fact, I was so surprised that I had to eat a few more just to make sure that they were as good as I thought the first one was, and they really were! They lived up to every expectations and so much more.
Perfect for pastries, ice cream or to eat just as they are
Meringues are perfect to use in pastries, as topping on ice cream or to eat just as they are. I’m sitting here with a jar filled with meringues next to me and catch myself with my hand in the jar way too often. They are simply too good to resist. So to all of you out there who use chickpeas and throw away the chickpea water, stop it right away! Save the water and make these delicious meringues, you won’t regret it!
- 1 x 400g tin chickpeas with no added salt
- 150-200 ml sugar
- 1 beetroot for coloring
Preheat the oven to 210°F
Pour the brine from the chickpeas into a large bowl or a food processor with a whisk. Whip the chickpea water until it's stiff enough for you to turn the bowl upside down without the mixture sliding down. If it's not stiff enough, keep on whipping until the mixture stays in the bowl when turned upside down*.
Add 1 tablespoon of sugar at a time and let it blend in the mixture, repeat until you've added all sugar.
If you wish to add some color to your meringues, trickle some beetroot juice on the inside of a piping bag (make sure it doesn't gather in the bottom, but stick to the sides).
Line 2 large baking trays with baking paper.
Add the stiff mixture to the piping bag and pipe out meringues about 2 cm apart on the baking paper.
Bake for 75 minutes**, then turn off the oven and open the oven door, leave the meringues in the oven for another hour.
Store in an airtight jar to prevent the meringues to soften.
*Unlike egg based meringues you can't over whip the chickpea water, so no worries if you whip it longer than needed.
**If you make the meringues very large or very small you may need to change the time a bit.