Chick Pea Meringues! NO EGG NEEDED!

Wow you may think I am crazy, but I have seen this recipe all over the internet. I am very skeptical, but I wanted to give this a go to see if it actually worked! IT DID!!!!

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.

Ingredients:

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)

Method:

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!

Ren xx