I was sceptical but it really does work and it uses something you would normally throw away!
- Drain 1 can of chickpeas into a bowl. Keep the liquid and use your chickpeas in a curry or salad etc.
- You need an electric whisk / mixer with a whisk attachment.
- 150g of castor sugar
- 1/2 teaspoon of vinegar or cream of tartar ( I used both just to be sure)
- Put oven on to 100 degrees C – Do not allow it to get hotter!
- Put your chickpea liquid and vinegar or cream of tartar in your mixing bowl and set the whisk going it will soon turn foamy and then really start looking like meringue.
- Start adding sugar 1 tablespoon at a time while it whisks allowing enough time for it to blend in properly ( test it – it should not feel grainy)
- After about 10 mins it will look like this
- You can’t over beat it so be sure it is all properly mixed and really firm peaks.
- Put some baking parchment on a sheet and dollop or pipe your meringue out.
- Bake for about 2 hours (possibly more if its a very big meringue). Leave it in the oven to dry while the oven cools.
If you want fancy meringues you can add flavours or colours
I stored mine in an old ice-cream tub for a week and they acquired a pleasing chewy texture. You can re-crisp them by putting in an oven at 100 degrees again.