These meringues were pretty fashionable a while back and to be honest I was confused at how they would taste and look. To my surprise they are super simple to whip up and with a light and airy texture. I simply used the aquafaba which is the thick liquid surrounding the chickpeas or beans. Such a great way to use up the liquid in a can of beans or chickpeas!

100 ml aquafaba (chickpea water )

160g caster sugar

½ tsp vanilla extract

Pinch salt

Pretty additions

- toasted ground nuts or coconut

Preheat the oven 130C

Pour the aquafaba into the bowl of an electric mixer and whisk attachment.

Whisk on high until stiff peaks form

Gradually add in the sugar, whisking continuously until the sugar is dissolved and the meringue is silky and glossy and holding its shape.

You can add flavourings, colourings etc if you wish and pipe or spoon onto a baking paper lined oven tray.

Bake for 1 ¾ - 2 hours. Leave to cool before eating

Alison Lambert

PUMPKIN, WHITE BEAN AND LEEK SOUP