Vegan meringues
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
- Prep:20 mins
Cook:1 hrs 15 mins
- Easy
Nutrition per serving
- kcal 39
- fat 0g
- saturates 0g
- carbs 10g
- sugars 8g
- fibre 0g
- protein 0g
- salt 0.1g
Ingredients
- 400g can chickpeas
- 100g golden caster sugar
Method
Heat oven to 110C/90C fan/gas ¼ and line a baking tray. Drain a 400g can of chickpeas over a bowl, and save the chickpeas for another recipe.
Using an electric whisk, whisk the chickpea water to soft peaks, like egg whites. Add 100g golden caster sugar, a little at a time, whisking constantly until thick and glossy.
Spoon or pipe the meringue in blobs, about 8cm wide, over the tray. Bake for 1 hr 15 mins until crisp. Leave to cool, then you can pile with soya cream and fruit for a delicious vegan dessert.