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.
Preheat the oven to 100 degrees C. Line a baking tray with baking parchment.
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.
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.
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.
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.
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