Hands up who knew that you could bake with chickpea water? Yep, that stuff you pour down the sink when you drain your chickpeas - also known as aquafaba (you learn something new every day) - you can actually use it to bake with.
And not just bake with, but create these perfectly fluffy, cute little meringues (you won't taste a single chickpea, I promise you that). Vegan meringues!! Anyway, these Vegan Raspberry Meringue Kisses are just perfect for Valentine's Day and are super simple (and healthy) to make.
Filled with lashings of raspberry coconut cream (so good you'll want it for breakfast), they're great to serve up to your loved one. Or to gobble down on your own...actually, that option is probably much more fun!
Who knew chickpeas could be so handy?
VEGAN RASPBERRY MERINGUE KISSES
Ingredients:
Drained water from 1 x 400g tin chickpeas
1/2 tsp cream of tartar
3/4 cup Sukrin icing sugar
1/2 tsp vanilla extract
For the cream:
1 can coconut milk, chilled in fridge overnight
2 tbsp raspberry powder
Method:
1) Preheat oven to 110C and then line a baking tray with paper. Pour the water from the chickpeas into a large bowl and beat with an electric whisk until white and fluffy (around 5 mins).
2) Add in the cream of tartar and beat for a little longer, then slowly fold in the sugar, beating between each addition. Stir in the vanilla. Spoon into a piping bag and pipe mini meringue nests onto the baking paper. Bake for around 1.5 hours until firm to touch, then leave to cool.
3) In the meantime, make your cream by scooping out the "cream" from the top of the coconut milk can. Beat with the raspberry powder until fluffy, then spoon on to the top of a cooled meringue. Sandwich together your meringues, then sprinkle with more raspberry powder. Store in the fridge.
