1 (15 ounce) can chickpeas (garbanzo beans), undrained
¼ teaspoon cream of tartar
¾ cup white sugar
½ teaspoon vanilla extract (Optional)
Step 1 Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
Step 2 Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.
Step 3 Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
Step 4 Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
These vegan meringue cookies use the liquid from a tin of chickpeas as a substitute for egg whites — genius! Use this vegan meringue recipe as a replacement for egg white meringue in recipes such as summer fruit pavlova and Eton mess.
Include everyone in the dessert madness with this simple and delicious method for creating vegan meringues. Replacing the traditional egg whites with the protein-rich liquid from a can of chickpeas, a bit of cream of tartar, white sugar and vanilla are all that’s needed to create a beautiful, airy and tender meringue base. Pipe into your desired shape, bake and cool. Delicious dipped in dark chocolate (as long as it isn’t milk chocolate, it should be vegan, too) or served with fresh fruit.
You can use the cooking liquid from making chickpeas at home instead of using tinned. Simply strain well and be sure to cool the liquid to room temperature.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Additional Time: 15 mins
Total Time: 2 hrs 15 mins
Yield: 50 meringues
Nutrition Facts (per serving)