Name: Vegan Meringues
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Ingredients: 1 (15 ounce) can chickpeas (garbanzo beans), undrained; 0.25 teaspoon cream of tartar; 0.75 cup white sugar; 0.5 teaspoon vanilla extract

Cook Time: 90 minutes

Chickpea Meringues

This simple yet delightful recipe for chickpea meringues makes 25 servings. The chickpea liquid, often discarded, is the secret ingredient here, transforming into a light and airy treat. Let's dive into the steps to create this crunchy, melt-in-your-mouth snack!

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), undrained
teaspoon cream of tartar
cup white sugar
teaspoon vanilla extract (Optional)

Directions

Step 1: Preheat the oven to 210F (100C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: Drain the chickpeas, reserving cup of the liquid for the meringue. Save the chickpeas for another use, such as a salad or stew.

Step 3: Pour the reserved chickpea liquid into a large bowl. Add the cream of tartar and beat with an electric mixer on medium speed until soft peaks form. This will take a few minutes, so be patient!

Step 4: Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture. This process should take about 20 minutes. The meringue will start to look glossy and stiff as you go.

Step 5: Once the meringue reaches glossy peaks, stir in the vanilla extract if youre using it. The vanilla will add a subtle depth of flavor to your meringue.

Step 6: Transfer the meringue mixture into a piping bag. If you dont have a piping bag, you can use a plastic ziplock bag with the tip cut off.

Step 7: Pipe the meringue mixture onto the prepared baking sheet in small circles, each about 1 inch in diameter. Try to keep them evenly spaced for uniform baking.

Step 8: Place the baking sheet in the preheated oven. Bake the meringues for about 90 minutes, or until they are firm and easily lift off the parchment paper.

Step 9: Once baked, remove the meringues from the oven and let them cool completely on the baking sheet for at least 15 minutes before serving.

Recipe Tip

If youre using home-cooked chickpeas, you can substitute the canned chickpea liquid. Just strain it well and allow it to cool to room temperature before using.

Nutrition Facts

Each serving (1 meringue) contains:

Calories: 37
Fat: 0g
Carbohydrates: 9g
Protein: 1g
Sodium: 34mg
Fiber: 1g
Sugars: 6g
Calcium: 4mg
Iron: 0mg
Potassium: 25mg

Comments

Patricia Lewis

09/24/2025 03:57:14 AM

Simple and tasty recipe! I used the entire 3/4 cup of liquid from my chickpeas and adjusted the recipe accordingly. I recommend using chickpeas with no added sodium, as the regular ones can leave a slightly salty taste. Thanks for sharing this recipe!

Sharon King

09/25/2025 02:27:13 AM

I made these pancakes by hand and found them much easier to make than traditional ones with eggs. I recommend reducing the temperature for the final 10 minutes of cooking and leaving them in the pan for a bit longer. This recipe is fantastic for using up leftover chickpea liquid. I skipped the vanilla and it gave the pancakes an interesting, yet delicious flavor twist.

Christopher Gomez

09/27/2025 04:43:35 AM

These meringues were decent, but didn't quite meet my expectations. I found that they lacked the chewy texture that I typically associate with meringues. Despite using unsalted chickpeas, the bean flavor still came through in the meringue, which was a bit disappointing as I had hoped for a more prominent flavor profile.

John Harris

09/27/2025 07:31:12 AM

Why is my batch sticky? I baked it for 90 minutes.

Aaron Gonzalez

09/27/2025 10:07:10 PM

I experimented with this recipe, and it didn't quite suit my taste buds. Personally, I have a preference for traditional meringues, but I found this to be a fantastic vegan substitute! The baking time was spot on, resulting in a perfect texture, even though the flavor didn't resonate with me.