Meringue are usually made from egg-whites and therefore many people turning vegan think that they would have to give up on this delicious sweetness. But that's absolutely not the case! For this recipe we use the protein rich chickpea-water called aquafaba instead of egg-whites and we can tell you right away, you wouldn't know the difference!
For 1 tray
¼ cup aquafaba ½ cup sugar 1/2 tsp. lemon juice 1 pinch xanthan gum (optional)
Preheat the oven to 100°C / 210°F fan. Beat the aquafaba in a stand mixer or with a hand mixer on high speed until it thickens and the whisk leaves clear marks in the mixture. While mixing slowly, add the lemon juice and xanthan gum (for extra stability). Turn the mixer back to its highest speed and add 1/3 cup of the sugar by the tablespoonful. After each addition, stir for a few seconds and then sift in another tablespoon. Once 1/3 cup sugar has been added, scrape the sides of the mixing bowl with a spatula and then continue to mix until the sugar is completely dissolved. Rub a little mixture between your fingers to check. Once you can no longer feel any sugar crystals, the meringue is ready. Now add the remaining sugar all at once and stir for half a minute. Using a piping bag, pipe the mixture onto a tray lined with baking paper (alternatively, make small dots with a spoon). Leave enough space between the individual dots. Place the baking tray in the oven and reduce the temperature to 70°C / 160°F. Let the meringue dry in the oven for about two hours (the time varies according to the size of the meringue), then remove and let cool completely. Carefully remove the meringue from the baking paper and enjoy.