Vegan Meringue
 
Prep time
Cook time
Total time
 
Serves: 4 dozen
Ingredients
  • Liquid from one 15 oz can of chickpeas (about ¾ cup/177 ml)
  • 2-3 teaspoons vanilla extract
  • 1 cup/ 200 grams sugar
Instructions
  1. Preheat the oven to 250°F/120°C.
  2. Line two baking sheets with parchment paper or a non-stick mat.
  3. Put the chickpea liquid and vanilla extract into the bowl of a stand mixer. (Or use a large bowl and a hand mixer).
  4. Beat the liquid on medium speed until it starts to get pretty foamy, 2-3 minutes.
  5. Keep the mixer running. Gradually start to add the sugar to the liquid, a spoonful or two at a time.
  6. Keep beating until the mixture is white, glossy, and can hold a stiff peak. (about 15 minutes total time in the mixer)
  7. Transfer the mixture to a piping bag. Pipe small (or large if you want) mounds onto your prepared baking sheet. These don't spread too much so the meringues can be close to each other. (You can also just spoon mounds on to your pan)
  8. Bake in the oven for 90 minutes. Half way through baking time rotate the pans so that what was on the top shelf is on the bottom and what was on the bottom is on the top. Also rotate the pans so what was facing the back of the oven is now facing the front. Sound tedious, but it's going to help make sure everything is evenly baked and nothing is too dried out.
  9. Remove from the oven and let cool for 10 minutes.
  10. Serve or store in an air tight container.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/04/01/vegan-meringues/