How to Make Vegan Meringues (with Chickpeas!)

These meringues have a faint chickpea flavor and the same light and airy texture as the traditional cookies.  

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

Can It Be?

Yes, these are actually real: meringues made from the liquid of canned chickpeas. We didn't believe it either, but these guys are delicious and have a faintly woodsy, malty flavor (a tiny bit like a chickpea) and yet have the same light and airy texture as traditional meringues. Aside from avoiding humid days, there's no special trick to making them. Here's proof.

Get the Recipe: Vegan Meringues

Step 1

Gather all of the equipment and ingredients, and open the can of chickpeas.

Step 2

Drain directly into the mixing bowl. Catch the chickpeas with a strainer and reserve for something else.

Step 3

Begin mixing on medium-high speed.

Step 4

Look for soft, foamy peaks. 

Step 5

Slowly add the sugar, while beating ...

Step 6

... and the vanilla, too.

Step 7

The meringue is done when the peaks are stiff and glossy.

Step 8

Use a rubber spatula to transfer to a pastry bag fitted with a star tip.

Step 9

Pipe swirly mounds onto a parchment-lined baking sheet.

Step 10

Space them evenly apart.

Step 11

They'll begin to toast in a low oven.

Eggless Meringues!

Cool and enjoy.