Heathers Vegan Meringues Recipes

VEGAN MERINGUES

Vegan Meringues image

You'll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.

Provided by Food Network Kitchen

Categories dessert

Time 3h30m

Yield 24 meringues

Number Of Ingredients 4

Ingredients

One 15-ounce can chickpeas
1/4 teaspoon cream of tartar
Kosher salt
3/4 cup superfine sugar

Steps:

Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.
Strain the chickpeas directly into the bowl of a stand mixer. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy. While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes.
Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets. Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through. Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more. (The meringues will keep in an airtight container for up to 3 days.)

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