For those that are yet to discover the joy that is aquafaba, it is the liquid that comes in a can chickpeas. It turns into an emulsifier and foaming agent when whipped for long enough, making it an excellent alternative to egg whites. It is great for making vegan meringues, and in particular magical, rainbow meringues – AKA unicorn poop!
The liquid from one can of chickpeas (about 1 cup)
1 cup of caster sugar
1 teaspoon of vanilla or almond extract
4 different colours of food colouring
Rainbow sprinkles or edible glitter (optional)
- Preheat your oven to 120 degrees (or 100 degrees for fan forced) – yes this is super low!
- Line a baking tray with baking paper and set aside.
- Pour the chickpea liquid (no actual chickpeas!) into your stand mixer’s bowl (or if you’re using a hand mixer, a large clean bowl). Because the mixture can be destroyed by oil or soap residue, it’s important to ensure that you’re using a clean bowl. A glass bowl will work best as plastic is more likely to retain oil.
- Using your stand mixer or electric hand mixer, beat the liquid on high until stiff peaks form. This will take approximately 10-15 minutes.
- Once stiff peaks have formed, slowly add the sugar and vanilla or almond extract and continue mixing until the mixture is thick and firm.
- Divide the mixture into four seperate bowls, add a different colour of food colour to each bowl and mix.
- Now it’s time to get the mixture onto the baking tray! If you don’t have (or can’t be bothered using) a piping bag, take a dessert spoon and spoon out some of the mixture from each coloured bowl (so you have all four colours on your spoon) and then dollop onto your baking tray. Don’t worry if they look messy that’s part of the appeal! You can mix it up by experimenting with different colour combos!
- If you’re after something a little fancier, you’ll need a piping bag and a star-shaped decorating tip. Option step – for extra colour, firstly paint the inside of the piping bag with stripes of food colouring.
- Carefully spoon the meringue mixture into the piping bag, alternating between colours, and pipe onto your baking tray.
- Optional step – sprinkle rainbow sprinkles or edible glitter over your meringues for extra unicorn magic.
- Bake in the oven for approximately one hour, turn and then bake for another hour until firm to touch. Allow to cool in the oven and then serve.
- Store any left over meringues in a air-tight container, as moisture in the air will make them sticky.