Eggless vegan meringue made with chick pea water. Yes really!
Channel: Geemeff
Date: 02/02/2016

I didn't believe this when I heard about it, but it really works. 
Recipe: 
drain a 454g can of chick peas in natural water (not salted or brine) Whip the chick pea water in a very clean basin to soft peaks. Slowly add 140g powdered icing sugar, one teaspoon cream of tartar and half a teaspoon vanilla extract, whip to stiff peaks. Dollop spoonsful or pipe nests onto baking trays lined with baking parchment paper. Bake at 100* for two and a half hours, switch off oven, leave trays inside for another hour. As I'd started late, when I turned off the oven, I left mine in overnight. They taste delicious, you'd never know they were eggless.