Vegan Lemon Meringue

To make light and fluffy meringue peaks, this vegan meringue recipe uses aquafaba, which is the liquid from canned chickpeas. Adding lemon juice gives it a refreshing citrus taste.

Ingredients:

• 1 can chickpea brine aquafaba
• 1 cup granulated sugar
• 1 teaspoon lemon juice

Instructions:

Preheat oven to 200F 95C

In a mixing bowl, pour chickpea brine and lemon juice

Beat with a hand mixer or stand mixer until frothy

Gradually add sugar while continuing to beat until stiff peaks form, about 10-15 minutes

On a baking sheet lined with parchment paper, spoon dollops of the meringue mixture

Bake for 1

5 to 2 hours, or until the meringues are dry and crisp

Let cool completely before serving or storing