Vegan Meringues!!!

 Okay y’all, I know it’s been a long time since I’ve posted, but I’m back, and hopefully this post will make up for my time away. 😛
So lately in the veganosphere, there had been much twittering about the fact that the liquid from a can of chickpeas could yield a perfect fluffy meringue. A Facebook page even sprung up discussing people’s trials and errors. Given how much chickpea brine I’ve thrown away while making hummus, this seemed like a damn shame to not try it out. It was shocking how easy it was to make these sweet treats that I thought would be impossible to make without eggs.
So here’s the recipe, folks. Give yourself time to make it; aside from the 15 minutes or so you’ll spend beating…
and you will do a lot of beating…
it takes about 3 hours in total for baking and cooling. But so worth it. It will taste indistinguishable from the meringues in your non-vegan childhood. There are a ton of applications for this, from french macarons to a lemon meringue pie. For now I just made some simple vanilla meringues, and they are pillowy slices of sugary heaven.






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