Vegan Pavlova Food

VEGAN MERINGUES

Vegan meringues image

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs

Provided by Barney Desmazery

Categories Dessert

Yield Makes 10-12

Number Of Ingredients 3

Ingredients

400g can chickpeas
100g golden caster sugar
soya cream and fruit, to serve (optional)

Steps:

Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins - far longer than for a traditional meringue.
Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Sodium 0.1 milligram of sodium

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