Vegan Italian merengue

  • 300 gm caster sugar
  • 150 gm water
  • 100 gm chickpea water
  • 30 gm extra caster sugar

Put the sugar and water into a small pan on a low to medium heat with a sugar thermometer.

Put the chick pea water and extra sugar into a clean whisking bowl. Whisk until peaking like egg whites.

When the sugar syrup has reached 117 Degrees C , slowly add to the whisking chickpea water on a medium to high speed.

When all added, leave in machine to carry on whisking on a medium speed until cool, about 10 minutes.