1-Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.
2-Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.
3-Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: Servings|
|Calories from Fat: 11 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 38762mg||1337 %|
|Potassium 620mg||16 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 22.7g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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