Categories: candies

Ingredients

• Liquid from 1 (15 oz.) can of chickpeas
• (about 3/4 cup)
• 1 heaping cup granulated sugar
• 1 Tbsp. vanilla extract

Directions

1. Heat oven to 250 degrees and line one or more baking sheets with parchment paper.
2. Pour the chickpea liquid (aquafaba) into the bowl of a stand mixer and beat with the whisk attachment, until stiff peaks form, about 15 minutes. Gradually beat in the sugar, then the vanilla.
3. Tip from original recipe: add the sugar very gradually, a Tbsp. at a time, beating after each addition. After all the sugar is incorporated, feel the foam, and if it has any grittiness, keep whipping until its smooth.
4. Scoop or pipe the aquafaba mixture into mounds on the baking sheets and heat for 90 minutes in warm oven. (meringues will be hard to the touch.) Let meringues cool with oven door open, then peel from the paper and serve.
5. Meringues can be stored in an airtight container for up to 3 days.

6. makes 30 meringues

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