These are quite a spectacular treat! Since my kids have an allergy to raw eggs, it’s always been a challenge to recreate the stuff I love so that they can discover it as well. My favorite dessert has to be a lemon meringue pie! Doing the lemon filling with no eggs was an easy feat but 2 years ago, the meringue part eluded me until I came upon a video from Europe where two guys took chickpea juice (yes the gluey stuff from the can) dumped it in the mixer with some sugar and formed, yes, MERINGUE!!!! I was amazed!!!! The only problem that I found with it was that the taste of the powdered sugar was too pronounced and so my quest to make it better began.
It took me two years because one, I have small kids and two, you get fed up of eating meringues at one point! And I recently saw a post on Pinterest with little meringue trees and thought it was adorable for Christmas! So feel free to do whatever you want with these, you simply need a little patience and practice with a piping bag or you can also just take a ziploc bag, cut a corner off and swirl away!
I found a great little product at the grocery store to solve my powdered sugar issue! Instant dissolving sugar!!! it’s a very fine sugar and when trickled in slowly in the mixture it dissolves easily making it a perfect substitute for the powdered sugar in my recipe!
OK so here we go, this recipe is basically all done by the machine if you have a stand mixer. If you do not, you can go ahead with your mixer with the whisk attachment, just be prepared to whisk for a while…
Preheat your oven to 250°F. Prepare a parchment lined baking sheet or a Silpat liner on a baking sheet and set aside. Drain your chickpeas and pour the juice of the can in a bowl. Pour 1/2 cup of the chickpea juice into the bowl of your stand mixer and keep the remaining juices in the fridge for a future batch. Add the cream of tartar and start the mixer on low to medium speed until it becomes frothy.
Once frothy, start adding the sugar a little at a time, tablespoon by tablespoon until it is all incorporated. At this time you may add the vanilla and your food coloring if so desired. Continue to whisk until you obtain stiff picks. To know if you have stiff peeks, simply turn upside down your whisk, if the peak droops, then it is soft peeks. If the peek stays upright then you have achieved stiff peeks!
You can then place the meringue in a piping bag and have fun or drop tablespoons on your parchment or Silpat covered baking tray. Cook for 1 hour. When the hour is up, turn the oven off, leave the door closed and leave them there until the oven is completely cool. Remove the tray from the oven and let dry another hour or so on the counter away from humidity or heat. Store them in an airtight container again, away from humidity or heat and they will last a loooooong time. Decorate as you please with a little chocolate or use them in a savory preparation like these beet meringues I did.
- 1/2 cup of the juice of one can of chickpeas
- 1/2 cup of instant dissolving sugar
- 1 tsp cream of tartar
- 1/2 tsp of vanilla
- a drop of food coloring or beet juice to get a beautiful pink color