I thought I would tell you about my latest vegan hack. I have tried, and failed at aquafaba meringues a few times (also aquafaba chocolate mousse), but yesterday’s attempt was my most successful. They were a little over baked, but they didn’t flop, stick, slide, burn or bubble into a lava mess and I think I know why.

For the first time ever I used the aquafaba from a can of Woolworths organic chickpeas, so there was no added salt, or stabiliser or anything else, just water. The aquafaba was gloopy, which is good, apparently.

All I did was whip the aquafaba, add a mix of castor and brown sugar and a teaspoon of vanilla essence, and bake for 1.5 hours on 120°c. Next time I will make the oven cooler.

Here is a pic of the last three.