The viscous liquid in which canned chickpeas floats is Ideal base for vegan meringues. Whip it with ultrafine sugar and tartar and you will get lush mass, indistinguishable from egg. You can add any to your taste. extracts, for example, vanilla. Meringues are baked in the oven with low temperature so that they do not brown, but good have dried out. This is the perfect sweets for vegans, allergy sufferers or fasting. Virtually no meringues on chickpeas and tastes different from protein, except for a slight malt flavor, which may seem even nicer to many than eggs. друзьями: 
Time: 3hour. 30 min. Difficulty: easy Quantity: 24 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can 425 gr. canned chickpeas
- 1/4 tsp tartar
- 3/4 Art. ultrafine sugar
- Special equipment: 1 large pastry bag, 1 large star or circle nozzle
Recipes with similar ingredients: chickpeas, tartar, sugar
Recipe preparation:
- Preheat the oven to 120 ° C. Line 2 baking sheets parchment. Step-by-step photo recipe: How to cook vegan meringues
- Drain the liquid from the chickpea into the mixer bowl. It should turn out about 3/4 Art. liquids set aside chickpeas for another use, it’s bigger not needed. Add tartar and a pinch of salt to the liquid, beat at medium speed until foamy. Without stopping mixer, add sugar for 1 tbsp. l at a time and keep whisking until hard glossy peaks, about 4 minutes.
- Transfer the mixture into a large pastry bag with a large nozzle and set on a prepared baking sheet of a slide with a diameter of 5 see at a distance of about 5 cm from each other. Bake until meringues will not become dull, about 2 hours, swapping baking sheets in the middle of baking. Turn off the oven and leave the meringues inside, until they dry, for about 1 hour. (Meringues can be stored in sealed container for 3 days.)
