Vegan Meringues

You'll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful[ vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.]

Total Time:
3 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
2 hr

Yield:
24 meringues
Level:
Easy

Ingredients
  • One 15-ounce can chickpeas
  • 1/4 teaspoon cream of tartar
  • Kosher salt
  • 3/4 cup superfine sugar
Directions
  • Special equipment: 1 large pastry bag, 1 large star or round pastry tip

  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.

  • Strain the chickpeas directly into the bowl of a stand mixer. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy. While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes.

  • Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets. Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through. Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more. (The meringues will keep in an airtight container for up to 3 days.)

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: We don't suggest making these meringues on very humid days. The extra moisture will make them sticky.


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