Egg-free meringues that taste as good as the original. This recipe uses the brine of Rhodes Quality Chickpeas instead of egg. It’s an exciting dessert recipe for vegan and egg-free diets.

Ingredients

• 1 x 400 g can Rhodes Quality Chickpeas
• 250 ml (1 C) caster sugar
• softly whipped cream
• to serve: 1 x 410 g can Rhodes Quality Peach Slices in Syrup, drained

Method

1. Drain the brine from the can of Rhodes Quality Chickpeas in Brine and pour it into the bowl of an electric mixer.
2. On full speed, whip the brine until it becomes fluffy and white.
3. Slowly, one spoonful at a time, add the sugar, beating well after each addition.
4. Once all the sugar has been dissolved and the meringue mixture is glossy and smooth it is ready for use.
5. Pipe or spoon even sized meringues onto a baking tray that has been lined with baking paper.
6. Bake the meringues in a preheated oven at 120°C for 2 hours.
7. Remove from the oven and allow the meringues to cool until crisp and dry.
8. Serve with whipped cream and Rhodes Quality Peach Slices.