RecipesMake vegan meringues
Turn aquafaba – the liquid from a tin of chickpeas – into one of this fabulous vegan alternatives to egg-based favourites
Turn aquafaba – the liquid from a tin of chickpeas – into one of this fabulous vegan alternatives to egg-based favourites
By Asda Good Living,24th January 2020
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 3 Hours
![Cooking Time](/_next/static/fonts/recipe-serves_1f51006ffa4db95221a5126cef2a77a7.svg)
Serves: 8
![Cooking Time](/_next/static/fonts/recipe-price-per-serving_27e512f22c31f1d512f358fc269f0553.svg)
Price: 14p per serving
Nutritional Information
Each 49g serving contains
of your reference intake.
Typical energy values per 100g:
774kj/185kcal
Ingredients
100g frozen raspberries
40g caster sugar
1tbsp water
100ml liquid from a shaken tin of chickpeas
120g caster sugar
1tsp cream of tartar
2tsp cornflour
Method
1For the coulis, put the raspberries, caster sugar and water into a small pan. Bring to a simmer and cook for 10-12 mins until thick. Press through a sieve and discard the seeds. Allow to cool completely.
2Preheat the oven to 120C/100C Fan/Gas ½. Line 2 large baking trays with baking paper.
3Put the liquid from a shaken tin of chickpeas into a processor (or use a handheld mixer) and beat for 10-15 mins until it forms stiff peaks.
4In a separate bowl, stir together the caster sugar, cream of tartar and cornflour. Beat into the meringue a spoonful at a time until incorporated and not grainy.
5Put 4 dollops of the mixture onto each tray, and top each with 1-2tsp of the coulis. Dip a cocktail stick or the end of a spoon into the coulis and swirl to make a marble effect.
6Bake in the centre of the oven for 2-2½ hrs until the outside of the meringues is crisp. Remove from the oven and leave to cool.
7Use straight away or store at room temperature in an airtight container for up to 2 days.