The ultimate meringue is usually made from
two ingredients: eggs and sugar. If you want to try a new recipe or you
suddenly find yourself without eggs, you can use the liquid from canned
beans. The liquid left in every can of white beans (or chickpeas) is
famous as a cheap and accessible ingredient that can replace eggs in any
baking recipe, from pies and breads to cookies and cakes. For meringue,
many recommend using white bean juice because the resulting flavor is
milder and it also blends better with sugar substitutes (like stevia),
unlike canned chickpea liquid.
Ingredients:
Canned white beans - liquid from 1 can
Sugar - 1/2 cup
Vanilla Extract - 1 tsp. (optional)
Food processor - for use
Method of Preparation:
Beat the liquid for about 3 minutes with a whisk or mixer at high
speed until the mixture becomes white and shiny.
Add the sugar into the mixture while stirring slowly until it
becomes airy (once you’ve reached the desired texture, stop adding
sugar). Add a teaspoon of vanilla extract.
To prepare meringue kisses, heat your oven to 350°F (180°C) and line
a baking pan with parchment paper. Using a small spoon or piping bag,
place your kisses 4 cm apart and bake for half an hour.
Check to see if the meringue has lightly browned. If necessary,
leave it in the oven and continue checking at intervals of 10 minutes
until the desired color is reached. Turn off the oven and leave the pan
to cool in the oven overnight.