- ¼ C chickpea water (drained from a carton of chickpeas)
- ¼ C granulated sugar (heaped)
- ¾ tsp orange blossom extract
- ½ tsp cream of tartar
Drain a carton of chickpeas into a jug*
Preheat your oven to 120°C, and prep a baking tray with baking paper.
Measure out ¼ C* of your chickpea water to go into a mixing bowl.
Whisk the chickpea water until it becomes light and airy, and holds like beaten egg-whites. (This takes about 8-10 minutes in my Kenwood chef)
Whisk in the sugar this should help stiffen up your light and frothy mix. Whisk until it forms lovely peaks.
Quickly whisk in the orange blossom extract and cream of tartar. As soon as they have blended in stop whisking.
Spoon out blobs of your delightful meringue mix onto your waiting baking tray.
Pop into the oven for 90 minutes. It is REALLY important that you DO NOT open the oven door during the baking process. Once the 90 minutes is over, turn off the oven but DON'T open the door - leave your meringues in there to cool down with the oven. Once the oven is cold you can open the door finally and enjoy your wonderful egg-free meringues.
* I let the chickpea water settle for a while and then pour off the top thinner liquid and use the thicker heavier juice at the bottom of the jug for my egg-free meringues - I don't know if it makes a difference but it is my habit as I know they work perfectly this way.