Delicious meringues made without egg white but only with chickpea cooking water and brown cane sugar!
They have the same flavor and consistency as classic meringues and are an excellent way to reuse the chickpea cooking water, thus avoiding throwing it away.
Ideal for those who eat see because the egg is not used.
We can use both canned chickpea water and chickpea cooking water if we cook them.
I love to accompany them to other sweets for tea time.
Let’s see the recipe immediately.
♥ 150 g of aquafaba (chickpea cooking water)
♥ 165 g of brown cane sugar
♥ 1 teaspoon of lemon juice
Preheat the oven to 100 °.
After cooking the chickpeas in unsalted water, reduce the cooking water by leaving it on the fire until it halves, then let it cool completely. If you use canned chickpeas, the water in the box will be fine as it is.
Once cold, filter the water to remove any chickpea residues.
Pour the water into a bowl, add the teaspoon of lemon and whisk it with electric whisk for 15 min (no less) until it is firm.
Now gradually add the brown sugar (if you do not want to lump it first) and continue whipping. After about another 15 minutes the mixture must be beautiful shiny and firm.
When it has reached this consistency, insert the mixture in a piping bag or form quenelles with two spoons and lay them on a baking tray covered with parchment paper.
Insert the pan in the oven and cook in a preheated oven at 90 ° for 120 min.