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