One of the best things about eating vegan food is the requirement to expand your pantry. No longer with eggs on the menu, there are some foods are just not possible for eating. The good news is that that most foods are replaceable and for meals such as tofu scramble, the outcome is so much tastier than eggs you never want to go back. But have you thought about vegan meringues? I have never beben a particular fan of the strange crunchy creatures that dissolve on the tongue. It was always just sugar without any taste. But sometimes, it’s nice to have access to old foods just so you can.
The recipe for these babies will perhaps give you cause to hesitate, but I ask you to open your mind a little. The recipe has done the rounds online, and so I cannot quote the original source. I had seen it a few times, but avoided it until I was assured by insta account @nichobutt and so it happened. I was cooking up some Chana Masala for dinner, and so the chickpea can was there anyway…
To make, it’s always best to use a stand mixer. Add the liquid to the bowl, and begin the whisk. After a minute or so, add in the sugar slowly. After whisking for 5 minutes, the mix should look like this:
You can now either bake on your oven’s lowest setting for 2 hours, leaving on the bench to harden overnight. Or, as I did, I dehydrated them on 75°C overnight.
A few words of warning
- It makes a lot, so don’t be tempted, like me, to use two cans, unless you want a butt-load of meringues
- Don’t attempt to make a giant meringue in the oven. I thought I could get fancy with a Pavlova, but what happened was it popped and all of this liquid poured out. The topping was absolutely delicious, but it definitely wasn’t a Pavlova! See below: