Name: Don’t Toss That Chickpea Liquid!
Ingredients: Liquid from 1 (15-ounce) can of chickpeas; ½ teaspoon cream of tartar; ½ teaspoon vanilla extract; ¾ cup organic coconut palm sugar, milled into powder

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How this works

Don’t Toss That Chickpea Liquid!

This unusual ingredient is a vegan replacement for egg whites.

Course: Dessert

Keyword: chickpeas, cookies, gluten-free, meringue, vegan, vegetarian

Servings: cookies

Author: Adapted from recipe by Katrina Judd

Ingredients

Liquid from 1 (15-ounce) can of chickpeas
½ teaspoon cream of tartar
½ teaspoon vanilla extract
¾ cup organic coconut palm sugar, milled into powder

Instructions

Preheat oven to 220°.
In a medium-sized bowl, add chickpea liquid, cream of tartar and vanilla extract. Beat with an electric mixer on high for 1 minute.
Add sugar gradually; continue to beat until stiff peaks hold in the meringue.
Line a baking sheet with parchment paper. Spoon teaspoons of the meringue onto lined baking sheet; leave 1 inch of space between cookies.
Bake for 1 hour, 10 minutes.

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