I stumbled upon this idea on Facebook.
There is a Facebook group devoted to Vegan Meringue-Hits and Misses. I was intrigued by the idea of making meringue from chickpea brine (the liquid in the can of chickpeas). On a whim I whipped some up to see if it actually worked. I added a little bit of cream of tartar, some vanilla extract and some sugar to the liquid from one 15 ounce can of chickpeas. I left the mixer on and came back to what looked like real egg white meringue!
Call me amazed!
I dolloped the mixture onto parchment covered baking pans and baked at 200 F for about an hour and a half. I left them in the oven to cool (after turning it off) with the door open.
The verdict: most of them tasted and felt like 'real' meringue cookies! They didn't puff up as high as I'd like but I think I could have whipped them longer A few of them had a different texture due to baking time and difference in sizes(but I find that when I'm making regular meringues too). They do not taste like chickpeas at all.
I want to experiment more with this idea so you should be seeing more vegan meringue recipes in the coming months. My goal is a vegan pavlova!!
Let's keep in touch!