Vegan meringues

    Vegan meringues

    (15)
    31saves
    2hr5min


    12 people made this

    About this recipe: These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.

    ritaturner Washington, United States

    Ingredients
    Makes: 50 vegan meringues

    • 1 (400g) tin chickpeas in water
    • 1/4 teaspoon cream of tartar
    • 150g caster sugar
    • 1/2 teaspoon vanilla extract (optional)

    Method
    Prep:35min  ›  Cook:1hr30min  ›  Ready in:2hr5min 

    1. Preheat the oven to 100 degrees C. Line a baking tray with baking parchment.
    2. Drain the tin of chickpeas, reserving 125ml of liquid. Save the chickpeas for another use. Place the chickpea liquid into a mixing bowl and add the cream of tartar. Using an electric handheld mixer, whisk until soft peaks form.
    3. Gradually add the sugar, a tablespoon at a time, until firm glossy peaks form (this can take up to 20 minutes). Add the vanilla extract, if using, and whisk until well incorporated. Spoon the mixture into a piping bag and pipe into small circles, about 3cm in diameter, on the prepared baking tray.
    4. Bake in the preheated oven for about 90 minutes, or until firm and they come away easily from the baking parchment. Remove from the oven and allow to cool completely before serving and enjoying.

    Tip

    You can use the cooking liquid from making chickpeas at home instead of using tinned. Simply strain well and be sure to cool the liquid to room temperature.

    Video

    How to make vegan meringues
    How to make vegan meringues
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (6)

    Syd
    by
    0

    This is incredible! Kids loved making it. Love the photos Rita.  -  19 Jun 2015

    KarenVargaⓋ
    0

    Amazing! Tasted wonderful, the texture was spot on, my neighbours who aren't vegan loved them and they kept in an airtight container for a week (and possibly would have kept longer if I hadn't discovered just how great they tasted spread with almond butter!!)  -  22 May 2015

    by
    4

    Easy and delicious recipe. My can of chickpeas gave me 3/4 cup of liquid, so I adjusted the recipe for the whole amount. I suggest using sodium free chickpeas as the regular kind have a savory aftertaste. Thank you for the recipe.  -  10 Jul 2016  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate