Warmth the oven to 140C/120C fan/gas 2 and line a shipshape baking tray with baking parchment. Drain the chickpeas over a jug, reserving the liquid (this liquid, called aquafaba, will be extinct to attain the meringue). Tip the chickpeas into a sealed container and relax to be used in a single other recipe. Pour the liquid into a shipshape bowl or stand mixer. Add the cream of tartar, then beat with the whisk attachment or an electrical whisk for 15-18 minutes except the aggregate has tripled in size and is keeping stiff peaks (this could perhaps hold some time for it to thicken before the entirety, so lawful retain beating except this occurs). Add the caster sugar 1 tbsp at a time, whisking smartly between every addition except the entire sugar has been integrated and moreover you are left with a fluffy meringue.
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