Video recipe here!
Lately chickpeas are definitely in my top 3! You can not only use them for cakes, main dishes and salad, but also use its liquid – aquafaba. Awesome right? Directly translating it means beanwater.
So yeah, from this beanwater it is possible to make vegan meringue cookies, which normally are made from egg-white. Also it can be used as whipping cream, to make mousse and as a simple egg replacement. Anyway… Let’s get back to the point – meringues!
- aquafaba from 1 can of chickpeas
- 1 cup (250 ml) of sugar – approx. 200g
- half a tea spoon of cream of tartar
- few drops of vanilla extract (optional)
Separate chickpeas from aquafaba, add half a tea spoon of cream of tartar and mix it for approximately 3 minutes until it becomes white a fluffy like mixed egg-white. Then start adding sugar gradually, until mixture becomes very stiff. In total it might take up to 15-20 minutes of constant mixing.
Preheat the oven on 90°C (200°F) and place them on a pan. Note that meringues shouldn’t be too close to each other, because they might expand a little bit. Bake them for approximately 1h 20 minutes until hard!