Vegan Meringues

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First of all a thank you: to Poppy, because I tried baking my meringues just after her post on Instagram. She showed me the way! Thanks to her I discovered the trick and I had so much fun! I felt like a witch creating a magic potion, and it was a blast! I think this is the coolest Vegan recipe I’ve ever baked! And…it’s getting viral so go & buy a can of chickpeas (you read well, chickpeas!!) and bake your vegan-meringues now!!
I used the same quantities as in the basic meringue recipe, but I added a tea-spoon of Xanthan gum powder.
If I can give you a tip: do not add too many funny ingredients, just change your whites with the same amount of liquid from canned chickpeas and the result will be great!
Ready?

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INGREDIENTS:
200 ml chickpea liquid (yes yes!!)
440 g sugar
1 tsp xanthan gum powder
a few drops of lemon juice
1 tsp vanilla essence

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Drain the chickpeas, reserving all of the liquid. You will need just 200 ml.
Set the beans aside and use your imagination to “recycle” them: soup/hummus/roasted with paprika….
Pour the liquid into a large bowl and add 1 tsp of Xanthan gum and a few drops of lemon juice. Using an electric hand whisk, whisk the liquid until stiff peaks form. This takes 8-10 minutes, so be patient!
Add the sugar one tablespoon at a time until it has all been used, add the vanilla essence, continuing to whip till the meringue is shiny like satin, then stop mixing, and transfer the mixture to a large pastry bag.
Pipe the meringue out onto the prepared baking sheet using a large round tip.
Place the meringues in the oven (already hot: 100°C) and bake the meringues for 1 hour and 30 minutes or until they are dry, and can easily be removed from the pan.
Allow to cool completely before storing in an airtight container at room temperature.

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22 thoughts on “Vegan Meringues

  1. Pingback: Gratulerer med dagen, Norge! | The Veggy Side Of Me

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