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Sweet treats! Dessert

Add the perfect finishing touch to a midweek dinner or just enjoy a tasty afternoon pick me up…



By Baking Mad (

Makes 50 | Prep 20 mins | Cook 2 hr | Calories 10 (per meringue)

400g (14oz) can of chickpeas in water

100g (3½oz) golden caster sugar (we like Billington’s)

1 drop of food colouring (industrial grade vegan-friendly)

1 Preheat the oven to 110°C/Gas Mark ¼ and line up to four baking sheets with baking parchment.

2 Prepare your piping bags by painting five thin stripes of colour inside four piping bags.

3 Drain the chickpeas over a bowl and catch the water (aquafaba). Put the chickpeas to one side and put the water in your mixing bowl.

4 With your mixer on full, whip the chickpea water until it forms soft peaks, like egg whites. This will take longer than it does for egg whites, but you cannot over-beat chickpea water as you can egg, so keep going, it will happen.

5 When you have soft peaks, add the sugar a tsp at a time with the mixer still on full. Whisk the mixture hard until you have a stiff, glossy meringue.

6 Spoon the mixture a quarter at a time into your prepared bags and snip the bottom, to about the size of a pound coin.

7 Quickly pipe pointy blobs of mixture onto your prepared baking sheets.

8 Repeat with all the mixture. If the mixture slackens in the bowl while you are working, you can beat it to re-stiffen it.

9 Bake the meringues for 2 hours. When the time is up, they should be dry and crisp. If not, give them another 30 minutes.

10 When the meringues are cooked, turn off the oven. Leave the meringues to cool in the turned-off oven with the door shut. Do not leave them out in the air, as this will cause them to turn into big sticky blobs. If you need to store them, place them in an airtight container.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Sep-18
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About Vegan Food & Living Magazine

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!