Meringues

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With the magical discovery of aquafaba, vegan meringues that taste just like the real thing are everywhere. Enjoy experimenting with bean-juice! 

Ingredients

  • One can of chickpeas (certain brands work best - try Lidl)
  • 1 tsp cream of tartar
  • Caster sugar (roughly 4floz, aka 120g)

Method

  • Preheat your oven to 120C.
  • Put greaseproof paper onto a baking tray and wipe with a small amount of vegetable oil – this will stop the meringues sticking to the paper
  • Drain can of chickpeas, catching the bean water ('aquafaba') into a measuring jug 
  • Measure out the same volume of caster sugar to aquafaba into a separate bowl
  • Pour the aquafaba into a large, clean bowl – bigger bowls are better, you want lots of room to add volume 
  • Add 1 tsp of cream of tartar
  • Beat the mixture with an electric hand whisk until it looks white and glossy
  • Optional – you can add 1 tsp of vanilla or other flavouring at this stage
  • Add the sugar slowly whilst still mixing
  • It will start to thicken up and develop a sticky marshmallow consistency which holds stiff peaks
  • Using a tablespoon place blobs of mixture on the baking tray – leave about an inch between blobs
  • When the oven has reached temperature put the meringue in
  • Cook for an hour
  • After an hour check the meringue, they should be a little golden and *just* firm to the touch and not tacky or sticky
  • If they are still sticky, check at 10 minute intervals
  • When they are done turn the oven off and leave the meringue in to cool – preferably overnight.

To serve:

  • Get a can of coconut milk where the white has separated from the clear liquid (KTC or Pride are brands that do this)
  • Scoop out the white part into a bowl and stir gently – it should have a thick texture
  • Top meringues with coconut cream and serve with fruit

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