Vegan meringues

Ingredients for 1 servings:

• 125 ml chickpea water (aquafaba)
• 250 g sugar
• 1 pinch of salt
• 1 dashes lemon(s)
• 1 tsp guar gum or locust bean gum
• 2 tsp cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

from aquafaba

Mix the sugar with the salt, guar gum, and cornstarch. Beat the chickpea water and lemon juice with a hand mixer or a food processor until a fine foam forms. Gradually add the sugar mixture to the chickpea foam, stirring continuously until the sugar has completely dissolved and the mixture has become semi-stiff. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Fill the meringue mixture into a piping bag or pastry press and pipe meringues onto the baking sheet, leaving some space between each meringue, or place small heaps of meringues onto the baking sheet using two teaspoons. Let the meringues dry in the oven for 1-1.5 hours. Open the oven door briefly every now and then to allow the moisture to escape.