You read that right! The water from a can of chickpeas is liquid gold known as aquafaba. Whip up this easy Vegan Meringue and skip the egg whites.
1 can garbanzo bean liquid
2/3 cup sugar
1 teaspoon almond or vanilla extract
1/2 teaspoon cream of tartar
Strain the liquid from a can of garbanzo beans. Make sure there are no fragments of beans or shells. Add to the basin of a mixer or a large bowl with cream of tartar.
Preheat an oven to 255° F.
Beat or whisk on high until glossy, white peaks form. Slowly add sugar and continue mixing.
Once sugar is incorporated, add flavoring and continue beating until stiff peaks are achieved.
Using a piping bag or a spoon, place the meringue batter onto a lined baking sheet.
Bake for 40-45 minutes. Once done, let cool in the oven for an hour or until totally cooled to allow to set.