Vegan meringues
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
The viscous liquid in which canned chickpeas float is the perfect base for vegan meringues. Whip it together with superfine sugar and cream of tartar, and you'll get a fluffy mixture indistinguishable from egg whites. You can add any extracts, such as vanilla, to taste. Bake the meringues in the oven at a low temperature so they don't brown but dry thoroughly. This is an ideal dessert option for vegans, those with allergies, or those fasting. Meringues made with chickpea water taste virtually identical to egg whites, with perhaps a slight malty flavor, which many may even find more pleasant than egg whites.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425g) of canned chickpeas
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- Special equipment: 1 large pastry bag, 1 large star or circle tip
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Recipes with similar ingredients: chickpeas, cream of tartar, sugar
Cooking the dish according to the recipe:
- Preheat oven to 120°C. Line 2 baking sheets with parchment paper.
Step-by-step photo recipe: How to make vegan meringues - Drain the chickpeas into the bowl of a stand mixer. You should have about 3/4 cup of liquid; set the chickpeas aside for another use. Add cream of tartar and a pinch of salt to the liquid and beat on medium speed until foamy. Without stopping the mixer, add the sugar 1 tablespoon at a time and continue beating until stiff, glossy peaks form, about 4 minutes.
- Transfer the mixture to a large pastry bag fitted with a large tip and pipe 2-inch (5 cm) mounds onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Bake until the meringues are opaque, about 2 hours, rotating the baking sheets halfway through. Turn off the oven and let the meringues sit inside until they are dry, about 1 hour. (The meringues can be stored in an airtight container for up to 3 days.)
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