Erla Steinunn's recipe collection

Eggless Meringue? No Problem!

You can make meringue using sugar and aquafaba, which is the liquid from canned chickpeas. To avoid food waste, you can also make delicious hummus from the chickpeas.

Liquid from one can of chickpeas

125 g sugar

Start by whipping the chickpea liquid for 15 minutes or until it resembles stiffly beaten egg whites. Gradually add the sugar in small amounts while continuing to whip until the meringue mixture becomes glossy and well-stiffened. Preheat the oven to 120°C. Spread the meringue mixture onto parchment paper and bake in the center of the oven for 1.5 to 2 hours.

For meringue peaks, follow the same recipe, but bake the peaks for 45 minutes. Then, turn off the oven and let the peaks sit in the oven until it cools down. Do not open the oven while it’s cooling.

Some people add 1/2 tsp of cream of tartar to the mixture for an even better texture.