Ingredients

The following ingredients have 4 Servings
  • ½ cup (4floz/115ml) liquid from a can of unsalted garbanzo beans
  • ¼ teaspoon cream of tartar
  • ¾ cup (6oz/170g) granulated sugar
  • 1 tbsp Level tablespoon cornstarch
  • ½ teaspoon vanilla extract

Instruction

  • Preheat the oven to 210°F (105°C) and line two baking sheets with parchment paper. Set aside.
  • With an electric mixer, beat the garbanzo bean liquid and the cream of tartar until soft peaks form.
  • Add the cornstarch to the sugar and mix it through. Add this slowly, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Whisk in the vanilla extract.
  • Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepared baking sheets.
  • Bake for 2 – 2½ hours, until the meringues are dry to the touch and lift easily from the parchment.
  • Let cool and store uncovered for up to 7 days.