‘This must be one of the most amazing culinary inventions. Who would have thought it was possible to have egg-free meringues? Never again will I discard the liquid from a can of chickpeas down the drain. Simply replacing eggs with the water from a can of chickpeas produces the lightest meringue. Its cholesterol free, nearly calorie free, egg free and FREE and it now has the more alluring name of Aquafaba! Thank you Goose 🙂
[three tablespoons of chickpea water equals one egg]’
You will need:
Liquid from out of one a can of chickpeas (I use Happy Chef)
a pinch of cream of tartar
2 drops vanilla
Use an electric mixer to whip up the meringue by beating the canned chickpea liquid for 10 to 15 minutes until it forms peaks. Carry on beating and add the sugar, a spoonful at a time until the mixture is firm. At the end fold in a pinch of cream of tartar and 2 drops of vanilla.
Prepare a baking dish with baking paper.
Place into a piping bag or drop large spoonfuls on the baking paper. Bake at 100C for 2 hour and 1/2 hours. Do not open the oven at any time. Turn off the heat and leave overnight if possible.
‘On Friday’s tv show, I made a light egg free sponge using aquafaba and topped it with dairy free, nearly calorie free aquafaba cream sweetened with stevia. I finished it off with a rhubarb compote and fresh pomegranate.’