RECIPE | Aquafaba vegan meringues

Makes: about 30 small meringues

Ingredients:

90ml (6 tbsp) aquafaba, brine drained off a can of chickpeas*

Pinch of cream of tartar 

2,5ml (½ tsp) vanilla essence

125ml (½ cup) granulated sugar 

Method:

1. Pour the aquafaba into the bowl of an electric beater fitted with the whisk attachment; add the cream of tartar. Starting off slowly, whip up until foamy, increasing the speed and beating till the mixture is white, glossy and soft peaks start to form.
2. Add the sugar, 1 tbsp at a time, beating at a high speed until stiff peaks form. 
3. Fold in the vanilla essence. 
4. Line a large baking tray with grease-proof paper.
5. Spoon the aquafaba mixture into a piping bag fitted with a nozzle. (If you don't have a piping bag, you could spoon mounds of meringue onto the tray.)
6. Bake at 120°C for 45 minutes. Turn the heat off and leave the meringues in the oven for another 60 minutes (it's important to keep the oven door closed). 
7. Remove from the oven and cool completely. Store in an air-tight container.

Cook's tip: 

The meringues can be sandwiched together with whipped cream or melted chocolate for those who aren't vegans, or whipped coconut cream for those who are. They're also delicious eaten on their own.

*How to use aquafaba

• You can use other canned bean brine but chickpea brine works the best.
• Shake the can well, then drain the contents (use brine without any added salt) through a sieve into a container. One 400g can offers about 180ml of brine.

• This recipe was inspired by one on lovingitvegan.com