Did you know that you can make meringue from the juice left in the tin of chickpeas? Don’t throw it out – make pavlova or mini-meringues instead. It is the ultimate in ‘recycled’ food – no waste, just goodness. It’s also vegan.
Juice from the tin of a 400g tin of chickpeas (that’s 2 x normal 200g supermarket tins)
120g granulated sugar
1 teaspoon vanilla extract
1. Place the chickpea juice in a large bowl (the juice triples in volume so you need to leave room for expansion).
2. Whisk the juice with a hand beater or in a stand mixer on high speed until the mixture is stiff (it took us 10 minutes to get it to this stage but it can take longer). Add the sugar a tablespoon at a time and whisk again at high speed until the meringue is stiff, in peaks and the whisks leave a trail. Add the vanilla extract and whisk briefly.
3. Use in exactly the same way you would for normal meringue.
How to make meringues using aquafaba or chickpea juice
To make meringues: Spoon tablespoons of mixture above onto a lined baking sheet leaving space between each one. You’ll need two baking sheets. Bake at 140C for 1-1.5 hours or until they are dry and firm. Leave to dry in the oven, using a wooden spoon handle to keep the oven door ajar a little so they don’t crack.
– Meringues made from Aquafaba (which is what chickpea juice is called) are a light beige in colour.
– They are suitable for vegans because they don’t contain egg. Obviously don’t sandwich them with cream or any dairy ingredient if you want them to stay vegan!
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