Nadiya Hussain’s Chickpea Water Meringues
Nadiya Hussain's vegan-friendly dessert makes clever use of leftover chickpea water to create perfect meringues. Top with coconut yoghurt and berries for a plant-based dessert to impress. As seen on Nadiya's Cook Once, Eat Twice on BBC2.
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Introduction
This is the best waste product recipe of all time. The chickpea water that we drain when we open a tin of chickpeas is very similar to egg whites and fluffs up like egg whites, making for great vegan meringues. Before anyone asks, no they do not taste like chickpeas!
Ingredients
| 400g tin of | chickpeas |
| 225g | caster sugar |
Method
Preheat the oven to 100°C and have four baking trays ready lined with baking paper (if you are making small meringues) or one tray (if you are making one large one).
Drain the chickpeas and save the water. Don’t you worry, they won’t go to waste (see my Chickpea and Chicken Traybake). You should have about 150ml chickpea water.
Start by whisking this and as soon as it starts to get frothier, add the sugar in one spoon at a time, making sure it is incorporated after each addition. Scrape down the edges of the bowl where sugar may have sprayed – we want all the sugar crystals to melt into the meringue mix.
Once you have used up all the sugar, you should have meringue that stands up in stiff peaks.
Spoon the mixture onto the tray(s) and bake for 2 hours. Once the time is up, turn the oven off and leave the meringues to sit and dry in the oven till the oven is cold.
As these are vegan, I like to keep it that way and serve with a coconut yoghurt, sweetened with vanilla and icing sugar, alongside fresh or frozen berries.
Reviews
1 Ratings
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