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!
- 400 g can chickpeas
- 100 g golden caster sugar
- 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.
- 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.
- 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.