Vegan Meringues from Finland (A Brit in Helsinki) use aquafaba (Latin for ‘bean water’) to make them, from the brine water from canned chickpeas. This zero waste recipe helps to use up all the can, after using chickpeas in salads or to make hummus.
Very easy to make, you can make them like marshmallows or cook for longer, to make them crispy. Serve with fruit, vegan lemon curd and coconut whipped cream. They don’t last as long and are a bit sweeter, but other than that, are more or less the same.