Login

Vegan Meringue Halloween Ghosts

Vegan Meringue Halloween Ghosts

Published on October 31, 2015 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 72
    • Difficulty Level

These spooky meringue ghosts are made without eggs.

Instead I have used chickpea brine (aquafaba) drained from a can of chickpeas. When I first heard of aquafaba I was very skeptical but a few weeks ago I set off on my egg-less meringue experiment.

After a first successful trial (which I forgot to write the quantities down) there were a lot of trials and errors! In the end I found that the amount of chickpea brine vary from one can to the next, so you get more consistent results working with volume (1 part of chickpea brine for 2 parts of sugar).

How can you make meringue from chickpea brine? Simply because the juice is very high in protein and does whip up just the same than egg whites.

Why would you make meringue from chickpea brine? Apart from being vegan, these ghosts are perfect for anyone with egg allergies. Also I find that when making meringues even though I have the best intentions of using the whole eggs, I sometimes end up with yolks in my fridge that get forgotten and thrown away. Now I make a quick batch of hummus with the chickpeas!

And in case you are wondering not a hint of chickpeas, they taste like regular meringue. All you need is a good food processor to whip it all up. Happy Halloween!

 

 

Vegan Halloween Meringue Ghosts

 

Print Friendly, PDF & Email

Recipe Rating

  • (0 /5)
  • 0 ratings

, , , ,

Ingredients

  • Brine of 1 can of chickpeas
  • caster sugar (to the ratio of 2 part sugar to 1 part chickpea brine)
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • tube of black food colouring

Instructions

  1. Preheat the oven to 100C/225F/Gas ¼. Line two baking trays with baking parchment.
  2. Drain chickpea brine into measuring jug.
  3. Transfer brine to the bowl of a food processor.
  4. Measure sugar in measuring jug. You need twice as much sugar than chickpea brine.
  5. Put salt and cream of tartar to the chickpea brine. Whisk to stiff peaks with your food processor on high speed (should take 2-4 mins).
  6. Once stiff, add sugar 1 tablespoon at a time while the food processor is still whisking away. Whisk until all sugar has been incorporated. Then whisk again on high for 2 mins or so until the mixture is thick and glossy.
  7. Scoop the mixture into a piping bag with a 1 cm plain nozzle. Squeeze into ghost shapes on baking trays. Don't worry if they do not look all the same as they will look better if they are all slightly different.
  8. Place in the oven for 1 1/4 hour. When done do not open the oven. Just switch it off and leave the ghosts to dry for another 2-3 hours or overnight.
  9. Make eyes with black food colouring and place in an airtight container if you are not eating them the same day. Will keep for 2-3 days.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply