The protein from the chickpeas leaches into the viscose liquid surrounding them making the liquid act very like egg white when whipped. These meringues are light and airy and make a good substitute for egg-based meringues. Give them a try!
- 400g can chickpeas
- 100g caster sugar
Preheat the oven to 110C/90C fan. Line a baking tray with baking parchment.
Drain the can of chickpeas over a bowl to capture the liquid.
Using an electric whisk, beat the chickpea water until soft peaks form. Add the sugar a little at a time while whisking until the mixture becomes thick and glossy. This will take a lot longer than with egg-based meringue (approximately 10 mins).
Spoon or pipe the mixture onto the tray in 8 cm blobs.
Bake for 1hr 15 minutes until crisp.