Egg-free meringue

Method

1. Preheat your oven to 120°C and line a large flat baking tray with parchment.

2. Whisk the chickpea water until it forms very stiff peaks, it will take about three to four minutes.

3. Turn the mixer to a medium speed and add the sugar a tablespoon at a time until it is well combined. The meringue should look smooth and glossy and should be firm enough to shape with a spoon or to pipe with a piping bag. You can use either method to make your meringues.

4. I tend to use about a tablespoon of the mixture to make each meringue and shape them into a neat circle.

5. Bake for two hours. Turn off your oven after this time but leave the meringues in the oven for a further hour without opening the oven door. Once cool enough to handle, place the meringues onto a wire rack to cool completely.