Vegan Meringue Bites & Marshmallow Dessert Topping

1 can chickpeas (brine only – or aqua faba)
1 cup granulated sugar (ground in a coffee grinder to make more fine)
1 tsp vanilla

Drain beans, saving the liquid into your mixer bowl. Using a high speed mixer, whisk the brine/agua faba for around 5 minutes until peaks form and it holds shape upside down. Unlike egg whites, you won’t have the worry about overmixing.  While whisking on high speed, slowly add in the sugar a little at a time. Continue for 3-5 minutes until the meringue holds stiff peaks. It’s now ready to serve as a dessert topping that tastes a bit like marshmallow fluff! It will keep in refrigerator for about 4 hours before it flattens out where it won’t be so pretty/fluffy.) Top fruit or layer with fruit and crushed cookies for an elegant and quick dessert.

Meringue Bites: Scoop mixture into a plastic bag with a tiny corner cut off or a piping bag. Pipe little droplets onto a parchment lined baking tray, leaving room between each cookie. Bake for 90 minutes in a 200 degree oven. Allow a couple minutes after taking them out of the oven before moving them. Almond version shown in video: 1/2 tsp almond extract and sprinkle 1/4 crushed almonds plus cinnamon on top.

Healthy Facts April 2017: Vegan Meringue Bites & Marshmallow Dessert Topping

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