You’ll never look at a can of chickpea goo the same way again, and, you’ll be unprepared for how such humble ingredients could result in something so magnificent! Plan ahead, because the meringue disk needs to spend the night in the (cool) oven.
Ingredients
- 2- 15 oz. cans chickpeas
- 1-1/2 Cup granulated sugar
- 2 Teaspoons cornstarch
- 1 Teaspoon white wine vinegar
- 1 Teaspoon pure vanilla extract
- whipped cream and fruit, to taste and preference
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment. With a pencil, trace around a 10″ pie plate or cake pan and make a circle on your parchment. Use a heavy hand, then flip the paper over and you should see the outline of your circle showing through. Drain off the chickpea “juice,” reserving the beans for another use. You should have about 2 cups of goo.
- Whisk the chickpea juice with a handheld or Kitchen Aid mixer on high until shiny peaks form. Then gradually whisk in the sugar, a tablespoon at a time, with motor running. (You don’t want to rush this step, or you’ll deflate the mixture.) Once all the sugar is incorporated, continue to beat until stiff peaks form. You’ll know you’re done if you could turn the bowl upside down and the meringue would not fall out!
- Once you have stiff peaks, sprinkle the cornstarch, vinegar and vanilla over the mixture and fold in gently with a rubber spatula.
- Scrape the meringue out of the bowl and onto the circle outlined on the parchment paper, mounding slightly.
- Place meringue in oven and immediately lower temperature to 250 degrees. Bake for an hour. Turn the oven off and leave the meringue overnight.
- Marvel at your frugal, healthy creation and break off crispy chunks for a homemade marshamallow-like treat, OR: Top with whipped cream and your favorite fruit. Slice into wedges to serve.