Vegan Meringues

1. 1

   Special equipment: 1 large pastry bag, 1 large star or round pastry tip

2. 2

   Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.

3. 3

   Strain the chickpeas directly into the bowl of a stand mixer.

4. 4

   There should be about 3/4 cup liquid; reserve the chickpeas for another use.

5. 5

   Add the cream of tartar and a pinch of salt to the liquid, and beat on medium-high speed until very foamy.

6. 6

   While still beating, add the sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, about 4 minutes.

7. 7

   Transfer the mixture to a large pastry bag fitted with a large star or round tip, and pipe 2-inch mounds about 2 inches apart onto the prepared baking sheets.

8. 8

   Bake until the meringues are set and no longer glossy, about 2 hours, rotating the trays (from top to bottom) halfway through.

9. 9

   Turn the oven off, and let the meringues sit in the closed oven until they have dried out inside, about 1 hour more.

10. 10

    (The meringues will keep in an airtight container for up to 3 days.)

* Per serving · 4 servings · Values may vary.

No additional tips available.