AQUAFABA MERINGUES ( CHICKPEA BRINE MERINGUES )

Saw the aquafaba trend going on on the internet, so thought of giving it a try. It is actually nice. I loved it. It took less time than the egg white meringues and dried out completely.  You can make the pavlova nests, use it in souffle or mousses. The result is good. So it is a good news for vegetarians to enjoy the dessert with this ingredient.

Make about 60-70 

Time: 2 hours

1/2 cup brine ( 1 can chickpea )

1/2 + 2 tbs caster sugar
1/2 tsp red wine vinegar ( optional )

1 tsp vanilla 

Method

Beat the brine until foamy. Then keep on whisking while adding caster sugar till the stiff peaks form. ( You can add the red wine vinegar at this stage to stabilise the meringues if you want to). 

Fill up the mix in the piping bag and pinch the kisses on the greaseproof paper and bake in preheated oven at 100'C for 1 hour.  When set, leave the oven door ajar till the kisses dry out completely.

Store in an airtight container.