We were making Spaghetti Bolognaise for dinner tonight and I always add in a can of chick peas to bulk up the vegetable and mince mixture. I drained the chick peas, and reserved the liquid Approx 1/2 a cup, perhaps a little bit less.
1/2 Cup caster sugar (I also added in rose sugar as well)
1/2 teaspoon of Cream of Tartar to stabalise the mixture
Pinch of Pink Himalayan Salt
1/2 Cup of Chick Pea Liquid
1 teaspoon Vanilla Extra (If desired)
Preheat oven to approx 120 degrees.
Pour Chick Pea Liquid and the Cream of Tatar into a bowl and beat until foamy.
Add in approx 1 tablespoon and continually beat until it dissolves. This process will take approximately 5-10 minutes. It is much easier if you have a stand mixer (Which I don’t LOL). I used hand beaters which worked fine.
When glossy and stiff peaks have formed, add in salt and vanilla extract
Pipe meringues onto a lined tray and bake for approx 50 minutes. (My piping skills are shocking, I ran out of disposable piping bags and had to use a zip lock bag with a corner cut off then a star nozzle placed into it)
Turn off oven and leave door closed so meringues can dry and set. This takes approximately 1 hour.
Serve with whipped cream and your choice of fruit.
Go ahead and try these, they are truly magical!