The word of the day is aquafaba. Yes, that slimy liquid in a can of chickpeas or beans. It is magic, that stuff! We’ll swiftly gloss over my previous failure using this liquid to make an egg-free chocolate mousse….and move on the one recipe I’ve had continued success with: meringues. And, what’s not to like about a meringue!! Especially one with no eggs. NO EGGS! Yes, my hatred of egg continues.
And so, to the meringues. Drain a can of chickpeas – you’ll need 120ml of the liquid. Of course you’re going to make hummus with the chickpeas rather than throw them away, aren’t you.
Now, have patience and watch the liquid transform, you’ll think it won’t, but it will …..use an electric whisk, you’ll thank me (it takes a while to whisk….)
Whisk until soft peaks form and then slowly whisk in 100g caster sugar, a bit at a time until the whole lot is incorporated and you have a lovely shiny stiff mixture….
This can be spooned or piped on to a baking tray lined with baking paper. I like to pipe them because it makes me feel posh! You’ll need 2 trays, this will make about 40 small meringues. Bake at 90°C (fan oven) for about 1h30 – or till the meringues lift easily off the baking paper. Leave to cool.
They are fine as they are, but I like to dip their bottoms in chocolate for a bit of extra oomph.
I used Lindt Raspberry Intense for a bit of tang. Once the meringues have cooled, dip their bases in the chocolate and leave to let the chocolate set. Patience is a virtue. Don’t forget to lick the bowl afterwards (cook’s prerogative)
And, at last…..egg-free meringues. Store in an air tight container. Do not put in the fridge!
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂