These vegan meringues are light and crispy, and serve perfectly alongside some plant-based cream and berries. When making the meringue mixture it is important to whisk it well for about fifteen minutes, before quickly adding the trays to the oven. To help prevent the meringues from cracking, once baked, allow the meringues to rest in the oven for an hour, without opening the oven door. There are plenty of blackberries appearing in the hedgerows at this time of year, which pair nicely with the meringues and cream, but any soft fruit would work well in their place.
Enjoy!
Nessa x
Vegan Meringues
Ingredients
makes 24
- 400g tin chickpeas
- 100g caster sugar
- 1tsp vanilla extract
To serve
- Whipped plant-based cream or yogurt
- Blackberries and blueberries
- Mint leaves
Method
- Preheat the oven to 120°C/fan 100°C/Gas 1. Line two large baking trays with greaseproof paper.
- Drain the tin of chickpeas over a bowl, reserving the chickpeas for another recipe.
- Add the chickpea liquid to a mixing bowl. Using an electric whisk, beat the liquid until it becomes frothy. Gradually start to add the sugar, a spoonful at a time, while whisking continuously. Once all the sugar has been added, add the vanilla, and continue to whisk at a high speed for about 15 minutes.
- Spoon out blobs of the mixture onto the greaseproof paper-lined trays. Bake in the oven for 2 hours.
- Once baked, leave in the oven without opening the door for about an hour, this will help to prevent the meringues from cracking.
- Once completely cooled, store in an airtight container in the fridge for 5 days. Serve with cream or yogurt and lots of berries.
