LOCAL CHEF RYAN BROKENBROW'S RECIPE
Aquafaba Meringues
4 2 hours
Vegan meringues made from chickpea juice! Who would have thought it, don’t discard the juice from your chickpeas, turn it into a delicious easy vegan meringue! Don’t worry it doesn’t taste of chickpea!
Ingredients
- 100ml x Chickpea Juice (from 1x 400g tin of chickpeas)
- 110g x Caster Sugar
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Method
Whip the chickpea juice with a hand or stand mixer until it forms stiff peaks, around 10 mins.
Then slowly add the sugar.
Put onto a greaseproof or silicone lined baking tray. Will make 16 small meringues or 1 large.
Bake 140C/120C Fan/Gas 1 for 100mins
Tips
- Try adding different flavors to your meringues, coffee granules, pistachios or hazelnuts.
- Make sure you leave enough space if baking individual meringues as they will expand when baked.
- Store the meringues in an airtight container for up to a month.
