Aquafaba meringues

 Fresh fruit with homemade aquafaba meringues

Always save the aquafaba from your chickpeas! All you need is 100 ml aquafaba (cooking water of chickpeas) and sugar. 

Preheat the oven to 100C. Line 2 large baking sheets baking parchment. Whisk the aquafaba in a stand mixer fitted with the whisk attachment at high speed for at least 15–20 minutes until stiff white peaks have formed. 

Add the sugar a few tablespoons at a time, whisking well after each addition until the sugar granules have dissolved before adding the next batch.

Spoon full, but not heaped, large serving spoons of the meringue mixture onto the lined baking sheets, spaced apart. Alternatively, spoon the mixture into a large meringue piping bag fitted with a large piping nozzle and pipe the meringues for a neater finish

Bake for 1¾–2 hours until the meringues are fairly firm on top and on the base, but check by removing one from the oven and leaving to cool for a few minutes

When ready leave them in the switched-off oven to cool!