Thursday, 16 July 2015
400 g can chickpeas
165 g caster sugar
Pinch of vanilla powder or 1 tsp vanilla essence
1 tsp cider vinegar
1 tsp cornflour
After researching the recipe for making vegan meringues on the internet, the mix of aquafaba to sugar should be 1:1.33. After draining the chickpeas the aquafaba weighed 123 g, so I used 165 g caster sugar. Whisk the aquafaba until it forms white soft peaks, add the vanilla, then gradually add the sugar a tablespoon at a time, whisking well to avoid any grainess to the mixture. When all the sugar is incorporated, you should be able to hold the bowl over your head, without the meringue falling on it. Add the vinegar and cornflour and whisk thoroughly.
Line baking trays with parchment paper and either pipe the meringue into rounds or you can just spoon on and shape as you wish.
Bake for 2 hours at 110°c then turn off the oven and resist all temptation to open the oven door whilst cooling for a good 4 hours. Remove from the oven, peel off the parchment paper and store in an airtight container or freeze for up to a month.