All hail the mighty chickpea, King of the pulse world! Possibly the most versatile ingredient in the vegan world???
I have been wanting to try vegan meringues for ages and was extremely skeptical that chickpea juice could magically turn into meringue. However I can officially confirm it does work. These meringues were so easy to make and by varying the cooking time, they turn out either crispy and sweet or with a marshmallowy centre. I accompanied mine with vegan lemon curd, fruit and a coconut whipped cream (click on the links for recipes from my previous posts). The meringues are probably a bit sweeter than the regular eggy versions and also they don’t seem to last as long once you add a wet ingredient such as cream or fruit compote.
On a side note, the recipe includes cream of tartar which can be difficult to find in Finland. I have been told some pharmacies sell the equivalent (viinikivi). However it is also available at Benfords, a shop selling English and American ingredients in the centre of Helsinki.
Vegan Meringues – makes 18 individual meringues
250 ml canned chickpea juice, preferably unsalted
150 g sugar
1/2 tsp cream of tartar
1 tbsp vanilla extract
Preheat the oven to 90 degrees celcius.
Simply add the juice, cream of tartar and vanilla to a bowl and begin to mix. Slowly add the sugar and continue whisking until the mixture forms stiff peaks. This can take a while. I had my KMix on full for 6 -7 mins, but you need to make sure the mixture is as stiff as possible, otherwise the meringue will spread in the oven.
Line a tray with baking parchment and pipe or dollop the meringue into individual meringues, as pictured above. You may find it easier to draw a round a glass to give you a circular guide if you are not so confident piping free hand.
Bake for 1 and 1/2 to 2 hours depending on how crisp you want the centre of the meringue. Leave to cool and then enjoy