Two ingredients are all you need to make fluffy, airy, and perfectly sweet meringues. These are crisp on the outside, and slightly chewy on the inside - just as they should be. Keep reading to make plain and chocolate swirled vegan meringues.
1 400g tin chickpeas, drained
100g caster sugar
60g dark chocolate, melted
Preheat your oven to 115˚C.
Place the chickpea water in a large bowl. Use an electric whisk or stand mixer to beat the chickpea water on high speed for 6-8 minutes, until hard peaks form.
With the mixer still running, add the sugar in a couple tbsp at a time until the mixture is thick and glossy. This should take 2-3 minutes.
If making chocolate meringues, gently fold the melted chocolate in for 3-4 turns until swirled with chocolate.
Line two baking trays with parchment paper, and spoon the meringue mixture into rounds. Bake for 1 hour 10 minutes.
Once baked, turn the oven off, and let the meringues sit in it for another 45 minutes (don't skip this step - it allows the meringues to set!)