Makes about 16 meringues.

Ingredients:

• 1/2 cup aquafaba = the liquid in one can of chickpeas.
• 3/4 cup caster sugar

that’s it.

Method:

1. Preheat oven to 90 degrees C.
2. Strain the aquafaba through a fine mesh sieve into a clean mixing bowl
3. Mix on full speed with a whisk attachment, for no less than 5 minutes, until stiff peaks have formed.
4. Measure out 3/4 cup of caster sugar into a seperate small bowl, and then add to the whisked whites very slowly, whilst continuing to whisk on very high for the next 5 minutes. So slowly add the sugar one Tablespoon at a time every 30 seconds or so (pacing it so it takes 5 minutes to add all the sugar).
5. After all the sugar has been slowly combined continue to whisk on high for a further 2-5 minutes, so you’ve been whisking on high for at least 12-15minutes, ideally longer.
6. Carefully spoon out or pipe the mixture onto a clean baking sheet, either in little piles, piped drops, or as a large pavlova. The mixture should stay in stiff peaks just where you’ve placed it (if not, you need to have whisked it for longer).
7. Bake for 1.5 to 2.5 hours (depending on how grouped your meringues are), until they’re cooked through.
8. Cool for a bit, and serve.
9. Or store in a very air-tight container.

Notes:

If you leave them out in a humid room for a little too long whilst cooling, place back into an oven at 90 degrees C, for about 10-15 minutes more. This will help crisp up the shell and dry them out.