Egg-free meringue? Is it science or magic? Who knows but it’s delicious!

Makes: Variable (depending on size of meringue you want to make)
 Prep: 30 mins    Cook : 1.5 hrs (plus cooling time of 1-2 hours)

Ingredients

• liquid from 1 can of chickpeas (also known as aquafaba)
• 2 tsp vinegar
• 1/2 cup caster sugar

Directions

1. Preheat oven at 120ºC
2. Drain the liquid from 1 can of chickpeas into a large mixing bowl
   
3. Using an electric beater, whip until you get soft peaks (about 5 minutes)
   
4. Slowly add vinegar and caster sugar, continue to whip until you get hard peaks (about 5 minutes)
   
5. Fill piping bag with meringue mixture
6. Pipe meringue onto a lined baking tray
   
7. Bake for 1.5 hours
8. Once cooked, leave tray in oven with the door open to cool down completely
9. Serve with cream or yoghurt and your favourite fruits