I have not made meringues many times in my life (maybe as many as 10 times if you include the topping for lemon meringue pie) but I have eaten hundreds!
Unable to find vegan ones in the shop, I started experimenting with my own after previous successes with aquafaba which is the usually discarded liquid from canned chickpeas. These meringues are really light and airy with a crisp shell and taste like the real thing!
The aquafaba (water) from 1 400g can of chickpeas (around 140ml)
100g caster sugar
Preheat oven to GM1 and line baking trays with greaseproof paper
Whisk the aquafaba for 5-7 minutes. I advise using a stand mixer or your arms will ache!
When it sits in peaks (like egg whites!), add the sugar slowly whilst still mixing.
Whisk for another 3-5 minutes until glossy and thick.
Spoon or pipe into nests or pavlova: this made a lot of meringue! Leave spaces between the meringues as it will spread out as it cooks
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