Egg-free, vegan macarons? Is this even possible? This must be some kind of dessert voodoo! Although baking is magic, this takes it to a whole other level. When I recently saw an article about chickpea meringue it stopped me in my tracks. That gross gloopy stinky water from a tin of chickpeas that I pour down the drain couldn’t possibly make a meringue that’s billowy, pristine and light as a feather – surely?

But, just when I think I know all there is to know about baking BAM, chickpea water surprises me. This is a revelation (well, to me anyway – it has been around for ages but there was an internet conspiracy hiding it from me) and I am now obsessed with finding  gajillions of ways to incorporate this sweet sorcery.

Until now, one of the most difficult things about vegan baking has been getting sponge cakes that are float-off-your-fork light; Angel food cake, for example, is impossible to make without eggs (not counting egg substitutes). But now… that’s all possible! “It’s a whooole neeewww wooooorld!” Is it a bit odd that I’m getting THIS excited about chickpea water? Yes. Do I care? No.

You should know me well enough by now to know that I’ll use any excuse to make macarons, so when I whipped up that first batch of pea meringue, my first thought was – I wonder if this would make amazing macarons. YES! The answer is a thousand times yes. It makes brilliant macarons. In fact, I think chick-water is far more reliable. It doesn’t have different water contents and freshness like eggs but that’s all a bit sciencey and I’m starting to drift off to sleep… Anyway, all you need to know is you HAVE to try this to believe it.

 

If your’e still going to therapy for your macaron-a-phobia (totally a real thing), then at least make egg-free meringues, people. Whip 180g chickpea water to soft peaks then beat in 1 cup (250ml) castor sugar and a drop of vanilla. Dry out in a 120C oven.
FYI 1 egg = 3 tbsp chickpea water

Egg white’s are out. Chickpea water is IN!
Now I just need to figure out what the heck to do with 5 tins-worth of chickpeas… Hummus, anyone?