How to Make Vegan Meringues (With Chickpea Water!)

Is this possible?

Yes, it's quite possible: meringue is made using the liquid from canned chickpeas. We weren't convinced either at first, but these treats turn out delicious, with a subtle malty flavor (almost like chickpeas), while the texture is as light and airy as traditional meringue. There are no special tricks to making them, except that you should avoid them in humid weather.

Recipe: Vegan meringues

Step 1

Gather all your ingredients and equipment and open a can of chickpeas.

Step 2

Drain the liquid directly into a bowl, straining it through a sieve – save the chickpeas for another use.

Step 3

Start beating with a mixer on medium-high speed.

Step 4

Wait until soft, foamy peaks form.

Step 5

Slowly add sugar, continuing to beat...

Step 6

...and add vanilla.

Step 7

The meringue is ready when stiff, shiny peaks form.

Step 8

Using a rubber spatula, transfer the mixture to a pastry bag fitted with a star tip.

Step 9

Pipe spirals of meringue onto a baking sheet lined with parchment paper.

Step 10

Leave equal distance between them.

Step 11

They will begin to brown in the oven at a low temperature.

Meringues without eggs!

Cool and enjoy.