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Magic Egg-Free Meringues
Our friend Ellie (Kind State Of Mind) came into the kitchen to cook some food. When she told us she wanted to make meringues out of chickpea water we were like “errr, ok then”. We watched her work her magic & we were pretty much flabbergasted to see & taste the final result. If you decide to make these at home, we’re pretty sure you’ll be flabbergasted too!
Ingredients
Meringue
- 1 can chickpea water
- 1/2 tsp cream tartar
- 1/2 cup caster sugar
Cream
- 1 cup chilled coconut cream
- 1/4 cup icing sugar
- 1 tsp vanilla essence
To serve
- Strawberries
- Rasberries
- Passionfruit
Method
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1.
Put the chickpea water & cream of tartar in a stand mixer & spin them until the cream begins to thicken.
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2.
Add the caster sugar into the bowl & mix until the cream is thick like whipped cream.
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3.
Spoon 4 individually sized parts of the mixture on to a baking tray lined with parchment paper & bake them for 2 hours 20 minutes at 100℃ (212℉).
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4.
Take the meringues out of the oven & let them cool down to room temperature.
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5.
Put the coconut cream ingredients in the mixer & whip them up into a thick cream.
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6.
Spread the coconut cream over the top of the meringues, decorate with fruit & serve immediately. BOSH!
