Yummy Eggless Meringue!
February 10, 2017
This meringue is as tasty as any, and has a shocking secret ingredient. That's right: The water from a can of chickpeas. But don't be put off. Give it a try and you'll be amazed -- it tastes just like the meringue you'd get at the finest bakery.
To make it a little healthier, you can try just using 1/3 cup of sugar instead of 2/3.
- Prep: 15 mins
- Cook: 2 hrs
1 15-ounce can of chickpeas at room temperature
⅔ cup/135 grams granulated sugar
2 teaspoons almond extract
1Heat oven to 250 degrees. Line two baking sheets with parchment paper.
2Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
3Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.