If you haven’t tried this magic, you really must! Whipped up and sweetened, this liquid creates a mindful meringue that is cooked slowly and stays crisp for days! Try topping with some Luscious Lemon Cream or some whipped coconut cream and fresh fruit!
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| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Passive Time | 1 hour |
| Servings |
dozen
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Ingredients
- 1 cup aquafaba This was drained from 2 cans of unsalted chickpeas. .
- 1/2 teaspoon cream of tartar This helps maintain the fluffiness.
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond flavouring
Ingredients
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Instructions
- Heat your oven to 225 degrees F.
- Crumple a piece of parchment paper and then smooth it out again. Sprinkle lightly with cornstarch.This will help prevent your meringue shells from sticking to the paper. Prepare three or four baking sheets like this.
- Chill a large mixing bowl. It really helps to have a stand mixer for this creation, as it has to beat hard and for a few minutes.
- Drain and sieve the liquid from two cans of chickpeas
- Pour your liquid into the chilled bowl and add the cream of tartar.
- Beat on high speed until mixture is foamy. Now start adding the sugar, one tablespoon at a time. Keep beating on high until all sugar has been added and meringue is glossy and stiff. This will take a few minutes.
- Add the flavourings and continue beating. Do not under beat this.
- To shape your meringue, use a pastry bag with a large, plain round tip. You can make your own by cutting the bottom corner of a ziplock bag and pushing the tip through the hole until it sits snugly in place.
- Make an egg shape with your meringue. Repeat until all meringue is used. Then use a spoon to make a shallow indent in the middle of each "egg". This will be for the "yolk" (Luscious Lemon Filling) later.
- Place your meringues in the oven and immediately turn the temperature down to 200 degrees F. Let the meringues cook slowly to dry out. DO NOT open the oven door or they may flatten out.
- After two hours of cooking, turn off your oven and keep the door shut for another hour to cool. This will ensure a crispy product.
- Once cool, keep these airtight and they will stay crisp for five or six days!!
- Fill them and decorate just before serving, as the filling will soften the meringues.
- Enjoy the magic!
Recipe Notes
I prefer to make individual serving size meringues, as they are easier to serve. You could also make the larger, more traditional pavlova with this recipe.
