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.
Ingredients
1 can garbanzo bean liquid
2/3 cup sugar
1 teaspoon almond or vanilla extract
1/2 teaspoon cream of tartar
Directions
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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.
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Preheat an oven to 255° F.
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Beat or whisk on high until glossy, white peaks form. Slowly add sugar and continue mixing.
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Once sugar is incorporated, add flavoring and continue beating until stiff peaks are achieved.
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Using a piping bag or a spoon, place the meringue batter onto a lined baking sheet.
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Bake for 40-45 minutes. Once done, let cool in the oven for an hour or until totally cooled to allow to set.
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Enjoy!