Chickpea Vegan Meringue Recipe

lilsugar

With Easter around the corner and SO many reasons to indulge, I thought it would be best to have some ‘healthy’ alternative sweets in my home so I don’t over indulge on the bad stuff. In my world, nothing is better than a meringue or pavlova – nothing stands a chance to its sweet, crunchy texture and yummy goodness – nothing BUT this copycat version using….are you ready…CHICKPEAS!!

Who would have thought this bland yellowish seed would produce a white creamy dessert?

Well, get ready because it does just that and will have you wanting to keep a can in your house at all times, just to make dessert!

Ingredients:

  • Liquid from one can of chickpeas (approx 3/4 cup) You can drain and use the rest of the chickpeas for another recipe once this one is done.
  • 1 cup granulated white sugar
  • 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract

 

Steps:

**Make sure you are using an alternative bowl to mix – glass and stainless work best. Don’t use plastic bowls.

  1. Preheat oven to 200°F. Line 2-3 large baking sheets with parchment paper – I didn’t have any and it still worked but I’d imagine it would be easier with parchment.
  2. Mix the vanilla extract into your sugar and set aside.
  3. Add your chickpea liquid to the mixing bowl and beat on medium speed for approximately 3 minutes while adding cream of tartar until medium peaks are formed.
  4. While still mixing, add the vanilla/sugar mixture 1 teaspoon at a time for approx 3 more minutes on medium speed.
  5. The mixture should now be 3x the size and have large stiff peaks when the beater is lifted from it.
  6. Pipe or scoop your meringue onto the prepared baking sheets and put in the oven for 2 hours without opening the door during this time – must be a consistent temperature to work.
  7. After the 2 hours is up, turn off the oven and leave the meringues in there to dry for 1/2 hour -peel off the parchment paper at this point.
  8. Enjoy and store extras in an airtight container.

Next time I will opt for more consistency in texture and perhaps a little piping for decoration – either way they tasted fantastic!

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