Vegan Meringue Crisp

This light and crispy vegan meringue is a perfect addition to your plant-based dessert creations, offering sweetness and texture without any animal products.

Ingredients:

• 1 can (400g) of chickpeas (aquafaba)
• 200g caster sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 120°C (100°C fan) and line a baking tray with parchment paper.
2. Drain the chickpeas and reserve the liquid (aquafaba) in a clean mixing bowl.
3. Beat the aquafaba on high speed with a hand mixer or stand mixer until soft peaks form.
4. Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the aquafaba until stiff peaks form and the mixture is glossy.
5. Mix the cornstarch, white vinegar, and vanilla extract together in a small bowl.
6. Gently fold the cornstarch mixture into the aquafaba meringue using a spatula until well combined.
7. Spoon the meringue mixture onto the prepared baking tray, shaping it into a circle or desired shape.
8. Place the tray in the preheated oven and bake for about 1.5 to 2 hours, or until the meringue is crisp on the outside and slightly chewy on the inside.
9. Turn off the oven and let the meringue cool completely inside with the oven door slightly ajar.
10. Once completely cooled, carefully remove the meringue from the parchment paper.

Enjoy this Vegan Meringue Crisp as a delicious and cruelty-free alternative to traditional meringue. Its light and crisp texture make it a delightful addition to various vegan desserts.