Vegan Meringues
Light, airy, and sweet vegan meringue wafers. Cute and entertaining and made with chickpea aquafaba resulting in the classic meringue. I recognize that you are all quite full after Christmas, but I got an obscene amount of these cute small meringue kisses over Christmas, and as soon as they grew out of the oven, I could not wait to share the method with you.
I had no problem getting rid of them. My friends were more than pleased to taste some.
They could not believe that these melt-in-the-mouth crispy shapes were not even egg meringues. They were so much pleasure to go and photograph that I cannot pause for an explanation to have to make them repeatedly, to be honest. They are super easy to make and need a few natural elements!
I think that piping these recipes is an excellent thing to get your kids occupied. It’s packs of fun.
Most importantly, don’t be frightened. These little guys are straightforward to make. After a few tries, I discovered the key is to buy chickpeas that are unsalted or no salt combined. When I tried executing meringues with a bottle of chickpeas that had salt mixed, they were still pretty darn great, but they did have a small smell and flavor of the bean. Not offensive, but not what I was striving for. When I did the water from a bottle of unsalted chickpeas, that bean taste died, and all you can feel is excellent meringue harmony. Delicious. Some severe meringue connoisseurs analyzed these, and they favored them to egg white meringues.
INGREDIENTS
- 1 (15 ounces) can make undrained chickpeas (garbanzo beans)
- ¼ teaspoon of cream of tartar
- ¾ cup of white sugar
- ½ teaspoon of vanilla extract
INSTRUCTIONS
- Drain chickpeas.
- Keep the chickpeas for different use.
- Drain chickpea liquid into a container and add the cream of tartar.
- Beat the mixture and add sugar, vanilla extract
- Pour blend into a piping bag and pipe into small circles onto the prepared baking sheet.
- Bake at 210 degrees F for 90 mins
Happy meal
