Vegan meringues made with the juice from the can of chickpeas! A tasty little dessert that won't undo your day!
WW My Way Smart Points: 1 Green, 1 Blue, 1 Purple
Whipping up the Juice
To make these meringues, I took 1/3 cup of the chickpea juice and put it in my stand mixer. I then added in the cream of tartar and started to whip the juice with the stand mixer whisking tool.
Once the chickpea liquid began to foam up, i turned the beater on higher and beat until shiny white stiff peaks formed from the liquid.
While the beater was still on high, I added in the sugar very slowly - to avoid collapsing the peaks. I then slowly added in the vanilla and continued whipping until the vanilla and sugar was incorporated and the peaks were shiny and stiff
Baking the Meringues
I spooned little table spoon sized meringues onto a baking sheet lined with parchment paper. I then placed the meringues in the oven and baked for 45 minutes. When the 45 minutes was up, I turned the oven off, BUT LEFT THE DOOR CLOSED and let them sit in the oven for an hour.
After they sat in the UNOPENED oven for an hour, I took them out. they were crisp and fluffy and delicious!!