Vegan Meringue Halloween Ghosts
These spooky meringue ghosts are made without eggs.
Equipment
2 baking trays
food processor or whisk
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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
- Preheat the oven to 100C/225F/Gas ¼. Line two baking trays with baking parchment.
- Drain the chickpea brine into measuring jug.
- Transfer brine to the bowl of a food processor.
- Measure the sugar in measuring jug. You need twice as much sugar than chickpea brine.
- Put the 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).
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 3meringuesCalories: 18kcalCarbohydrates: 5gSodium: 8mgPotassium: 2mgSugar: 5gCalcium: 1mgIron: 1mg