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As a vegan, I am quite happy with the commercially available substitutes to replace animal products.

Lactose-free ice creams and cheeses are fairly easy to find, so we can easily do without milk.

Corn replace eggs is much more problematic - especially when it comes to making vegan desserts.

I have tried several alternatives to eggs, with mixed results to say the least. You can replace the eggs with ground flax seeds or chia seeds. But the helping hand to make these desserts successful with this type of product is very difficult to master !

And these alternatives struggle to reproduce the delicious creaminess that characterizes egg white meringues. We can even say that a real alternative to whipped egg whites is the holy grail of vegans.

Not anymore ! Why ? Because I have now discovered the secret ingredient: the "white chickpeas".

Or in other words, the liquid in which jarred or canned chickpeas bathe.

Yes, yes, I promise you. We are talking about this viscous juice that we all used to pour into the sink. In reality, it's a magic ingredient !

Whipped up in snow, the white chickpeas look ha-llu-ci-nante to that of egg white. It is simply bluffing!

An incredible ingredient

He's a French chef, Joel roessel, who discovered and shared this surprising use of white chickpeas on his site, Révolution Végétale.

White chickpeas are also called " aquafaba ", Or" bean liquid "in Latin.

Thanks to this discovery, you will once again be able to prepare delicious pastries, while respecting your vegan diet.

There is also a Facebook group (in English) with over 45,000 members that explains how to make delicious cakes, various pastries and even succulent pasta - all with white chickpeas!

But by far the most surprising use of this slimy juice is the preparation of the meringues ! Look :

Ingredients

For about 20 meringues:

• 90 ml of white chickpeas

• 180 g of blond cane sugar

• 10 drops of vanilla oleoresin (optional)

How to do

1. Pour the white into the bowl of your pastry robot, fitted with the whisk.

2. Turn on the appliance to begin to whip the egg whites, as if they were real egg whites.

3. Gradually, sprinkle the mixture with blond cane sugar.

4. Add the vanilla drops, if desired.

5. Continue to whisk for a few minutes, until the white is firm and the sugar has dissolved.

6. Using a piping bag with a fluted nozzle, place your meringues on a baking sheet lined with baking paper.

7. Bake your meringues for 1h15 at 100 ° C.

8. Let cool 10 min before tasting.

A perfect result

There you go, now you have a perfect solution to make meringues WITHOUT using eggs! :-)

If you are vegan, you finally know a perfect alternative to eggs to prepare your pastries.

And for others who want to avoid waste, you now know that you should NEVER throw out the juice from your chickpeas! It is the perfect ingredient for making delicious meringues.

Note: meringues will keep for up to 3 days in an airtight container.

Your turn...

Have you tried this recipe? Do you know other recipes with chickpea juice? Share them in the comments. We can't wait to hear from you!

Do you like this trick ? Share it with your friends on Facebook.

Also to discover:

19 Ingenious Ways To Use "Pickle Juice".

Ride the Snow White Easily With our Advice.