Ingredients

  1. For the maple meringues:
  2. Drain chickpea brine from a can of chickpeas – about 1 cup liquid
  3. < li>3/4 grade B maple syrup

  4. 1 tsp vanilla bean paste
  5. 1/4 tsp cream of tartar
  6. For the chocolate dip:
  7. 50g Dark chocolate (70%)
  8. 1 tsp coconut oil

Procedure

  • First reduce the chickpea brine. Pour into a saucepan and cook until reduced to 2/3 cup, 2-3 minutes. Allow to cool for at least ten minutes.
  • Once the brine has cooled, place in the food processor and beat on high until foamy. Once soft peaks have formed, add cream of tartar. Beat 3 minutes.
  • Start by adding the maple syrup in 1/4 cup increments, pour in slowly and beat until smooth and fully incorporated . The meringue forms stiff peaks.
  • Stir in the vanilla bean paste. Place the mixture in a piping bag and pipe the meringue into medium-sized rounds.
  • Repeat until there is no more space on the trays. Bake the meringues in the oven for 2 hours.
  • Take the baking trays out of the oven and let the meringues cool for 20 minutes.
    < li >While the meringues are cooling, prepare the chocolate dip. Melt the chocolate and coconut oil in a heatproof bowl over a saucepan of boiling water and stir in.
  • Once the meringues have cooled, carefully remove them from the paper and dip each half into the Chocolate mix.
  • Store in an airtight container in the refrigerator.
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