These vegan meringues are made with the water from your tin of chickpeas that you’d usually pour straight down the drain. They’re seriously tasty zero-waste bites. To avoid any sort of bean taste to your meringues, make sure you buy unsalted chickpeas so the sugar in this recipe really sings.
2 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 100ºC and line 4 baking trays with greaseproof paper.
In a large bowl, whisk the aquafaba on a high speed until stiff peaks form and the mixture stays in the bowl when turned upside down.
Add the sugar slowly - a tablespoon at a time - whipping well until the mixture is glossy and thick.
Fill a piping bag with the meringue mixture and pipe directly onto the baking sheet, holding the piping bag vertically to make 6cm circles. Pull your piping bag up to create stiff peaks.
Bake for 1 hour 30 minutes. Once baked turn the oven off and open the door. Leave the meringues to dry out in the open oven for another hour.
120ml aquafaba (water from 1 x 400g tin of chickpeas)