The key to understand how you can make vegan meringues is “aquafaba”. Aquafaba – legumes brine is the liquid from (in this case) a can of chickpea. It is revolutionary egg replacer and also one of the cheapest you can find. All you need to make you happy today is water from the can of chickpea!
liquid from 400g can of chickpea
100g icing sugar
1/4 tsp of cream of tartar
1 tsp of rose water
Line your baking trays with parchment paper and preheat the oven to 95′-100’C.
Add the chickpea water, lemon juice, rose water and cream of tartar to the bowl and beat the mixture for 10-30 minutes. Start beating on high speed and slowly adding icing sugar. Check your meringue from time to time – if you can take the bowl upside down and it didn’t collapse and you hve stiff peaks it means your mixture is ready. Use a pastry bag or a spoon to place freeform shapes on to the prepared baking trays. Bake for 1,5 – 2 hours. Rotate your trays half way through. Turn off the oven but leave your meringues inside to cool down.
If you prefer a meringue that is crunchy, opt for more time.
- Cream of tartar helps stabilize and gives more volume to your mixture. If you are looking for replacement go for 1 tsp of lemon juice
- Keep in cool and dry place. These should keep for a couple of weeks in an air-tight container.