Meringues have to use egg whites, right?
I love this recipe because it goes to show that you can "veganize" practically anything.
- 1 (15 ounce) can chickpeas (a.k.a. garbanzo beans, undrained)
- 1/4 teaspoon cream of tartar
- 3/4 cup white sugar
- 1/2 teaspoon vanilla extract
- OPTIONAL- 2 tablespoons cocoa powder (for chocolate meringues)
- Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment or Silpat.
- Drain the chickpeas but save 1/2 cup of the liquid from the can. Keep the chickpeas for another use (hummus, anyone?).
- Pour chickpea liquid into a bowl or stand mixer and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add the sugar, around 1 tablespoon at a time as you continually beat until stiff peaks form, about 15-20 minutes. OPTIONAL- Add vanilla extract and/or cocoa powder until well incorporated.
- Transfer mixture into a piping bag (or plastic bag with one corner cut) 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 lined baking sheet, about 80-90 minutes.
- Remove from the oven and allow to cool completely (at least 10 minutes).