This recipe was created by my wonderful friend Anna. I’ve made the Italian version of merengue, but if you want to make it in French style (with powered sugar and tapoica starch), you can find it here.
- 400 g chickpeas
- 280 g white sugar
- 100 g water for caramel
- 4 tsp baking soda
- 2 tsp apple cider vinegar
- Soak chickpeas in 1 liter of cold water with baking soda (soda is essential for softening outer chickpea layers and protein extraction) for 6-8 hours or overnight.
- Drain and rinse chickpeas thorougly. Add 1 liter of cold water (it’s important not to add salt, as it may lead to hardening of outer chickpea layers and preventing protein extraction) and bring to a boil, then reduce heat to minimum (small boiling bubbles), cover with a lid and cook for further 1,5 – 2 hours.
- Pour the liquid into a bowl through sieve. You will receive about 1-1,5 cup of chickpea brine.
- Minimum amount of liquid for this recipe is 2/3 cup (sugar and vinegar are counted according to this amount). If you are not going to use it immediately, the brine should be kept in the refrigerator. Before use – heat 2/3 cup chickpea brine until boils and remove from heat (it will help to whip the cream). Add liquid to a stand mixer bowl and whisk starting from low speed and increasing to high.
- At the same time mix sugar and 100 ml of cold water in a pot and bring to a boil, then leave on a medium heat until caramel gets 120°С (250°F) (you will need to use culinary digital thermometer for this purpose).
- By that time the cheachpea brine will foam white consistency. Lower speed to medium and slowly add the caramel. Increase speed to maximum.
- In 5 minutes you will receive “soft peaks” consistency. It would be a good cream filling for a cake or other vegan desserts.
- If you want to receive “hard peaks”, continue whisking for additional 15-20 minutes. Stop mixer, add vinegar and beat for 10 seconds.
- Place meringues on a silicon mat using a pipping bag.
- Put meringues into preheated to 135°C (275°F) oven and immediately lower the temperature to 120°C (245°F). Oven mode: convection (remember that this mode increases the actual temperature on 10-20°C (50-70°F). If you have no convection mode, then slightly open the oven door. Baking time: 40-50 minutes for small meringues and 1,5 hour for Pavlova layers. If meringues start creaking after 30 minutes, lower the temperature for 10°C (50°F). For Pavlova cake, meringues should be soft inside, for just small meringues – hard and crunchy inside.