½cup(120grams)aquafabathe liquid in a can of chickpeas
¾cup(160grams)sugar
WHIP UP AQUAFABA
To a clean, large bowl, strain in the liquid of a can of chickpeas (aquafaba).There should be no chickpea pieces in the liquid. The liquid should be at room temperature.
Whip the liquid with your electric mixer at high speed for exactly 5 minutes. Use a timer. You should get a thick white foam.
Now whisk at full speed for an additional 5 minutes while adding the sugar, 2tablespoons at a time.
Once the sugar is all added in, whisk at full power for another 2 minutes.TIP: you want the sugar to almost completely dissolve in the foam. You should have very stiff peaks.
SHAPE MERINGUES
Preheat the oven to 200°For 90°C. Line two baking sheets with parchment paper.There are 2 ways to shape meringues. With a spoon or with a pastry piping bag.
Piping technique: transfer meringue mixture into pastry piping bag and pipe on baking sheet. With this technique you can easily make meringue kisses.
Spoon method: take a spoonful of meringue mixture and arrange it on the baking sheet, pushing it down from the spoon with a second spoon. With this technique you can make larger, more artistic meringues. Watch video in recipe box for technique.
Cook in the oven, one tray at a time, at a constant temperature of 200°F or 90°C. Don't open the oven door in the first hour. Keep the second tray in the fridge.Depending on the size of the meringues, you might have to cook them from 1.5 hours to 2.5 hours.Smaller meringue kisses cook faster (1.5 hours), larger meringue cookies cook slower (2.5 hours).To check doneness, take one meringue and break it in half. If should be dry throughout. If not cook for 30 more minutes.