Egg free and dairy free vegan mini meringues!
Ingredients (makes 20 Mini Meringues)
- 400g Can of chickpeas (just the liquid)
- 1/2 teaspoon Cream of Tartar
- 125g Icing Sugar
- 1/2 Teaspoon Vanilla Extract
Method
- Preheat oven to 100 degrees C or 90 degrees (Fan). Like baking trays with baking paper.
- Add water drained from chickpeas to bowl and using electric hand mixer to whisk for approx 5 minutes until doubled in size and white and foamy.
- Add cream of tartar and whisk for another minute until combined. Slowly add sugar until stiff, glossy peaks form. Stir in vanilla.
- Make tablespoon sized circles of mixture onto the baking trays and place in the oven for 2 hours. Do not open the oven. After 2 hours, turn off the oven and leave for at least another hour until completely cooled. Or leave overnight until cooled in morning.
- Serve with whipped coconut cream and fruit of your choice.
Notes
You would never know that these Meringues are egg free!
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mom414719 said
- 25 Dec 2019
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sparkle7 said
- 28 Jul 2019
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happymum2018 said
- 07 May 2019
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mom112023 said
- 05 Jun 2018
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Cookfromscratchmum said
- 26 Apr 2018
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maddisonmelkie@gmail.com said
- 13 Mar 2018
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SpiceJac said
- 10 Mar 2018
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mom112217 said
- 01 Mar 2018
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robyn_smithwick said
- 01 Mar 2018
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youngoldlady said
- 21 Feb 2018
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mom93821 replied
- 21 Feb 2018 , 7:08 am
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mom93821 said
- 20 Feb 2018
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Ellen said
- 20 Feb 2018
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mom81879 replied
- 22 Feb 2018 , 11:54 am
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nealsq said
- 19 Feb 2018
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nadine_hill said
- 19 Feb 2018
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mom90758 said
- 19 Feb 2018
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