These brilliant eggless, gluten free meringues taste just like the egg-white classics. Makes 40
Liquid aquafaba from 425g tin of chickpeas (preferably unsalted)
1/4 tsp vanilla extract
1/2 tsp cream of tartar
150g caster sugar
Preheat the oven to 200° F. Line 2 baking sheets with parchment paper.
Put the aquafaba and vanilla extract in a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer). Beat on medium until foamy, about 1 minute.
Sprinkle in the cream of tartar. Turn speed up to high, beating until the mixture starts to thicken and becomes opaque, about 3 minutes.
Continue beating on high and slowly add the sugar to the mixture, about 1 tbsp every 20 seconds. Continue beating until stiff peaks form (up to 8 minutes.)
Pipe or spoon the meringue mixture onto the baking sheets.
Bake for 2 hours then turn off the oven leaving the meringues inside for an hour or until firm to the touch.
Remove from the oven and cool on a wire rack..
Serve with fruit, cream or dipped in chocolate. Store in the refrigerator in a tightly sealed container.
Tester's Tip: To use as a Pie Topping, add 1/2 tsp xanthan gum when sprinkling in the cream of tartar. Spread in rough peaks over the pie filling. Use a culinary blow torch or flash under the grill to brown.
More food allergy information and advice here