These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess. Watch this recipe being made in the Allrecipes Vegan Meringues Video.
You can use the cooking liquid from cooking chickpeas at home instead of using tinned. Simply strain well and be sure to cool the liquid to room temperature.
Easy and so delish! - 31 Oct 2016
Easy and delicious recipe. My can of chickpeas gave me 3/4 cup of liquid, so I adjusted the recipe for the whole amount. I suggest using sodium free chickpeas as the regular kind have a savory aftertaste. Thank you for the recipe. - 10 Jul 2016 (Review from Allrecipes USA and Canada)
I made these by hand & it was much easier to start than eggs. I would suggest lowering the temperature for the last 10 minutes & cook them for longer. this is a wonderfull recipe for when you have leftover chickpea fluid. I did not add the vanilla & it made it taste odd, but great. - 20 Nov 2017 (Review from Allrecipes USA and Canada)