July 28, 2017
Desserts, Snacks, Beans,
Chickpeas/Garbanzo, Central/South American, 5 Ingredients Or Less, Budget-Friendly, Kid Pleaser, Christmas, Entertaining, Oven Bake, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Spices, Sugar more
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"I was introduced to this recipe by my housekeeper while living in Costa Rica. Next time you make something with canned garbanzos (chick peas), don't toss the liquid! These meringues are eggless, making them a vegan dessert alternative!"
Preheat oven to 225 F. Line a baking sheet with parchment paper.
Drain and reserve the liquid from the can of garbanzos.
With an electric mixer, beat the liquid until soft peaks form. Add the powdered sugar, cinnamon, and a pinch of fine sea salt and continue beating until it reaches a creamy, somewhat stiff texture.
Place the mixture in a pastry bag and pipe twelve meringues onto the prepared baking sheet. Bake for 90 minutes then remove from oven and let cool. When cool, drizzle with a bit of honey and serve immediately.
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