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!)
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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