makes
14
prep
25 minutes
cook
1:45 hour
difficulty
Easy
makes
14
serves
preparation
25
minutes
cooking
1:45
hour
difficulty
Easy
level
Ingredients
- 160 ml canned chickpea liquid
- 1 cup caster or brown sugar
Instructions
Using an electric mixer, whisk the canned chickpea liquid for 15 minutes or until soft peaks form. Whisking constantly, gradually add sugar and whisk until the mixture is thick and firm.
Drop large spoonfuls (about two tablespoons of mixture) onto 2 baking-paper lined trays and bake in a 120ºC oven for 1½-1¾ hours, until firm to touch. Cool meringues in the oven, then serve.
When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
