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Three vegan meringues garnished with strawberries

Vegan meringues

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Rating: 3 out of 5.42 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10-12

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs 

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
Nutrition: Per serving (12)
NutrientUnit
kcal39
fat0g
saturates0g
carbs10g
sugars8g
fibre0g
protein0g
salt0.1g
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Ingredients

  • 400g can chickpeas
  • 100g golden caster sugar
  • soya cream and fruit, to serve (optional)

Method

  • STEP 1

    Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.

  • STEP 2

    Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.

  • STEP 3

    Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

Goes well with

Recipe from June 2017, June 2017

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Overall rating

Rating: 3 out of 5.42 ratings
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