Vegan Meringues
- Level: Easy
- Yield: 24 meringues
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 48
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 55
- Total: 3 hr 30 min (includes resting time)
- Active: 30 min
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.)