"These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.
Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.