Suspiros Veganos de Garbanzo - Costa Rican Vegan Meringues

4
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"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!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (145.9 g)
  • Calories 183.5
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 7.7 mg
  • Total Carbohydrate - 46.6 g
  • Dietary Fiber - 3.9 g
  • Sugars - 41 g
  • Protein - 2 g
  • Calcium - 59.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 225 F. Line a baking sheet with parchment paper.

Step 2

Drain and reserve the liquid from the can of garbanzos.

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

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