As our 2016 food adventures wind down, it is time for us to plan for our next year. Where will our stomachs take us? What food adventures will we have. You will just have to wait and see. I am posting this recipe as my last recipe of 2016 as I hope to inspire your inner chefs. Try new things in 2017. Don’t be afraid to experiment! Thank you for all your support in 2016 and hope you continue to follow our posts in 2017.
These little meringues are not what they seem. They are not made of eggs. Yes they are vegan! and really easy to make.
I first ran into this recipe when I was looking for egg-less recipes on Pinterest. The liquid made from boiling beans is called aquafaba and can be used as an egg replacement. I think I will be using this a lot more (and maybe try making my own instead of using the one from a can.) You will just need to save the liquid from boiling chickpeas.
For this recipe you will need super fine sugar, which you could make with a blender. Icing sugar can contain cornstarch, so just make your own.
Take the liquid from one can of chickpeas. (This ends up making a lot!) Beat until soft peaks form. Add xantham gum and slowly add in the sugar. Add in vanilla and beat until stiff.
Use a piping bag and pipe out your meringues on a parchment lined cookie tray. Or you can use silicone baking sheets. I wanted them to stay in this pretty star shape but while they were baking, they flattened out.
Bake at 200 degrees for an hour and then turn the oven off and leave them in the oven for an hour. I tried making some in a dehydrator but the temperature was not high enough to make them crispy. Peel them off the papers and try them out. You will be surprised they are not made of egg. You can keep them in an airtight container for about a week. It was funny tricking family. Try to get your friends and family to guess what these are made of. No one will be able to guess.
I used this recipe https://lucysfriendlyfoods.com/2015/04/16/more-adventures-in-egg-free-meringue/
- liquid from one can of chickpeas
- 1/4 tsp xantham gum
- 1/2 cup finely ground sugar
- 1 tsp vanilla extract
Drain the can of chickpeas and save the chickpeas for another dish. In a mixer, beat the liquid until soft peaks form. Add the xantham gum and slowly add the sugar one tablespoon at a time. When you are done adding the sugar, add the vanilla extract and beat until stiff peaks form. Put the fluff into a piping bag. I don’t think that it matters what end you use because the meringue spreads and doesn’t really keep its shape. Pipe the meringues onto a parchment lined cookie tray. Bake in a 200 degree oven for about 1 hour. Then turn off the oven and leave the meringues in the oven for about an hour. You can take them out of the oven and let them cool. Peel them and place them in a airtight container. If they are still chewy in the middle you can put them back in the oven for another 30 minutes. Make them and trick your friends and family. Enjoy! Happy New Year! Remember 2017 is a time to try new things!
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