Meringues-bezele

With the magical discovery of aquafaba, vegan meringues that taste just like the real
thing are everywhere. Enjoy experimenting with bean-juice!

Ingredients
 One can of chickpeas (certain brands work best - try Lidl)
 1 tsp cream of tartar-24 pic suc lamaie
 Caster sugar (roughly 4 fl oz 120g)

Method
1. Preheat your oven to 120C.
2. Put greaseproof paper onto a baking tray and wipe with a small amount of vegetable oil
– this will stop the meringues sticking to the paper
3. Drain can of chickpeas, catching the bean water ('aquafaba') into a measuring jug
4. Measure out the same volume of caster sugar to aquafaba into a separate bowl
5. Pour the aquafaba into a large, clean bowl – bigger bowls are better, you want lots of
room to add volume
6. Add 1 tsp of cream of tartar
7. Beat the mixture with an electric hand whisk until it looks white and glossy
8. Optional – you can add 1 tsp of vanilla or other flavouring at this stage
9. Add the sugar slowly whilst still mixing
10. It will start to thicken up and develop a sticky marshmallow consistency which holds stiff
peaks
11. Using a tablespoon place blobs of mixture on the baking tray – leave about an inch
between blobs
12. When the oven has reached temperature put the meringue in
13. Cook for an hour
14. After an hour check the meringue, they should be a little golden and *just* firm to the
touch and not tacky or sticky
15. If they are still sticky, check at 10 minute intervals
16. When they are done turn the oven off and leave the meringue in to cool – preferably
overnight.

To serve:
1. Get a can of coconut milk where the white has separated from the clear liquid (KTC or
Pride are brands that do this)
2. Scoop out the white part into a bowl and stir gently – it should have a thick texture
3. Top meringues with coconut cream and serve with fruit