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