Airy, delicious, aromatic and crusty… This vegetarian chickpea meringue will become the highlight of your festive dinner! The recipe is easy to cook and consists of four ingredients only! It does not involve egg whites at all! Try cooking it right away and you won’t be disappointed with the result!
- canned chickpea : 400 g
- sugar : 200 g
- lemon zest : 1 tsp (can be replaced with vanilla)
- food dye : 1 piece (red)
Stages of cooking
Take canned chickpea and sift it. You will need the sauce only
Take a deep bowl and pour 150 ml of the sifted sauce into it
Whip the chickpea sauce using the mixer until you get dense white foam-like mass. This process takes more time as it takes to whip the egg whites. While whipping the meringue, gradually add sugar. The meringue should be smooth and glistening
Add zest (vanilla) and food dye dissolved in 1 tablespoon of chickpea sauce that has been left. Whip the mass once again. You can also add 1-2 tablespoons of lemon juice or lemon liqueur while whipping the sugar, but this is an optional step and you can omit it if you are pressed for time
As soon as your meringue is ready, take a pastry bag and make small round-shaped meringue cookies. Do not forget to cover the baking pan with the baking paper before the process
Bake at 130 degrees for about 50-60 minutes until the dessert is ready. Do not open the oven until the meringue cools down a bit. Bon appétit!