A vegan meringue made with the liquid from a can of chickpeas, and whipped up with some strawberry jello mix for a light, delicious treat!
WW My Way Smart Points: 1 Green, 1 Blue, 1 Purple
Mixing the Meringues
In my standing mixer, I added in my chickpea liquid and cream of tartar. I began to whip them together on high speed, until the liquid turned to stiff, glossy, white peaks
Finishing the Mix
I then slowly added in my sugar while the beater was still going. Once the sugar was incorporated, I slowly added the strawberry jello mix. I then spooned my meringues onto 2 cookie trays lined with parchment paper.
Baking them Up
I them placed my meringues into the oven at 250 and let them cook for 45 minutes. I then turned my oven off. MAKE SURE YOU DO NOT OPEN THE OVEN DOOR! I let the meringues sit in the oven for another 45 minutes. After they sat for 45 minutes, I took them out of the oven and Served them up! To store them I put them in my cookie tins- the tins seem to really keep them fresh and crispy, but any airtight container will do.