Even wondered what the strange liquid from the can of chickpeas could be used for? Well as it turns out you can make a delicious vegan meringue with the leftover water as it has infused with the proteins from the chickpeas themselves. These meringues taste just as good as the real thing!


You’ll need:

  • 400 g can chickpeas
  • 100 g golden caster sugar


  1. Heat oven to 110C/90C fan/gas ¼ and line a baking tray. Drain a 400g can of chickpeas over a bowl, and save the chickpeas for another recipe.
  2. Using an electric whisk, whisk the chickpea water to soft peaks, like egg whites. Add 100g golden caster sugar, a little at a time, whisking constantly until thick and glossy.
  3. Spoon or pipe the meringue in blobs, about 8 cm wide, over the tray. Bake for 1 hr 15 mins until crisp. Leave to cool, then you can pile with soya or coconut cream and fruit for a delicious vegan dessert.


Related Posts

You’ll Need: 2 tbsp grapeseed oil, divided 1 large white onion (diced) 455 g mushrooms 3...

Who can resist those big puppy dog eyes and that waging tail begging your for just a little morsel...

You’ll Need: For the matcha doughnuts: 150 g whole wheat pastry flour (or all-purpose flour) 25...