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My review
Vegan Meringues
ritaturner
"These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess."
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Ingredients
2 h 15 m servings 37Original recipe yields 25 servings (50 meringues)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
- Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.
- Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
- Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
Footnotes
- Cook's Note:
- You can use the cooking liquid from making chickpeas at home instead of using tinned. Simply strain well and be sure to cool the liquid to room temperature.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of chickpeas and chickpea liquid. The chickpeas are included in the nutrition information, though they are not part of this recipe.
Nutrition Facts
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Reviews
Read all reviews 912 Ratings
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Most helpful positive review
7/10/2016
Easy and delicious recipe. My can of chickpeas gave me 3/4 cup of liquid, so I adjusted the recipe for the whole amount. I suggest using sodium free chickpeas as the regular kind have a savory a...
Most helpful critical review
11/1/2017
These intrigued me enough that I had to try them just for fun. I was pretty shocked they worked! Here are a whole bunch of random notes: 1: If you have lots of extra liquid, just toss it. The r...
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7/10/2016
Easy and delicious recipe. My can of chickpeas gave me 3/4 cup of liquid, so I adjusted the recipe for the whole amount. I suggest using sodium free chickpeas as the regular kind have a savory a...
11/1/2017
These intrigued me enough that I had to try them just for fun. I was pretty shocked they worked! Here are a whole bunch of random notes: 1: If you have lots of extra liquid, just toss it. The r...
11/20/2017
I made these by hand & it was much easier to start than eggs. I would suggest lowering the temperature for the last 10 minutes & cook them for longer. this is a wonderfull recipe for when you h...
10/14/2018
This is the first time I’ve made meringues EVER so I wasn’t skilled at all in this case. The recipe is pretty foolproof: drain the chickpea liquid, add the sugar and cream of tartar, and whip it...
10/10/2018
yummy, yummy. can hardly believe this is chickpea juice. i mean, really? it will blow your mind and fool your kids.
8/20/2018
I really enjoyed making these. Follow the advice of the other people on here about them though. I accidentally used a smidge too much of vanilla essence and they took aagggggeeeeessssss to bake....
7/27/2018
They were not bad, but not great either. They didn't really have the chewy inner texture that I remember meringues having. I used no salt chickpeas, however the meringue still very much tasted l...
1/26/2018
I made and they are sooooooooo goooood. I plan to make them again. The only issue i had was the shape but that was my own fault. but it was very delicious.
1/8/2018
Just like egg white meringues!!! I followed the directions exactly and got amazing results! These turned out perfectly. Vegans and meat eaters alike loved them. I added small chocolate chunks ...