Egg Free Meringue Recipe
Ingredients
- chickpea liquid (Aquafaba) from 400g can
- 100g castor sugar
- 2-3 tbsp beetroot juice (optional, for pink colour)
Preparation
Heat the oven to 110 deg C
Using an electric whisk, beat the aquafaba until soft peaks form
Next start adding the sugar slowly, a little at a time until thick and glossy
This takes around 10 minutes
Add the beetroot juice to make a pink colour
Spoon or pipe the mixture onto a baking tray lined with a baking sheet
Bake for 1hr 15mins