Servings: 6 people
Ingredients
- 1 can (400 grams) chickpea liquid (aquafaba)
- 200 grams caster sugar
- 400 grams raspberries
Instructions
- Preheat the oven to 135 °C (275 °F) and line a tray with baking paper.
- Drain the chickpeas, reserving the canning liquid. The liquid from the can of chickpeas is aquafaba.
- Place the chickpea liquid (aquafaba) into a mixer and whisk on high speed for 3-4 minutes.
- Continue whisking then add the sugar, a spoonful at a time until completely incorporated, smooth to the touch and not grainy.
- Add the sugar. Add 1 tablespoon of sugar at a time, whisking between each addition to a stiff meringue, until completely incorporated.
- Portion the meringue into 6 mounds on the tray.
- Bake in the oven for 1½ hours.
- Once cooked, turn the oven off and cool completely in the oven with the door ajar.
- Serve with fresh raspberries.