The first time I heard of exactly what the egg replacement is in these Egg Free Meringues I was a little skeptical. I just couldn’t see how the liquid from a can of chickpeas could possibly beat into stiff peaks in the same way that egg white does. But it actually works, just as good if not better than egg white. These do contain quite a bit of sugar, which is necessary to help them hold their shape, but they are the perfect occasional treat or party food for anyone with an egg allergy.
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Making the meringues is as easy as it gets. Using a stand mixer with a whisk attachment, whip the chickpea liquid on high speed until stiff peaks form. Then, gradually add the sugar and vanilla with the motor still running, until the meringue mixture is stiff and glossy. Then it’s as simple as baking for 90 minutes, then leaving to dry out further in the oven. This mixture can also be used in recipes in place of ordinary meringue, such as pavlova or lemon meringue pie.
- 3/4 cup liquid from a can of chickpeas
- 1 cup sugar
- 1 teaspoon vanilla extract
Preheat oven to 100c. Line a baking tray with baking paper.
Pour the chickpea liquid into the bowl of a stand mixer, and whisk on high speed using a whisk attachment until stiff peaks for.
Gradually pour in the sugar, followed by the vanilla, while the motor is still running. Continue to whisk until the meringue is stiff and glossy.
Place heaped tablespoons of mixture onto the baking tray, or alternatively pipe the meringue onto the tray using a piping bag.
Bake in the oven for 90 minutes. Leave the door shut for 10 minutes after cooking, then let sit in the oven for a few hours with the door ajar.
Remove meringues from tray and serve.