20 minutes preparation  1.5 - 2 hours cook time



·         Brine from one 400g can of unsalted or low sodium chickpeas (chilled)

·         1 cup white vegan sugar (In some countries bleaching involves a process that involves animal products such as cow bones)

·         1 tablespoon tapioca starch

·         pinch fine grain pink Himalayan rock salt

·         1 teaspoon vanilla extract or paste

·         1 teaspoon raw apple cider vinegar

·         50 grams vegan chocolate



1.     Preheat the oven to 130C (260F).

2.     Prepare pan by putting baking paper on it.

3.     In a separate bowl, mix sugar, tapioca powder and salt. Put this mixture aside.

4.     Melt the chocolate either in microwave or over a double boiler, set aside

5.     Separate the brine from the chickpeas (save them for dinner!) and pour the brine into a big mixing bowl because this mixture really expands!

6.     Start to beat at low speed and increase the speed to high slowly. Beat for about 5 minutes, until soft peaks have formed and the mixture has become very light and fluffy.

7.     Turn the speed down to medium, start adding the sugar a little bit at a time about 1 tablespoon. Once you have added all the sugar, put the speed back to high and keep whipping until stiff, glossy peaks form and hold their shape, took me about 2-3 minutes. By this time my arm felt like it was falling off. Keep going you are nearly there! Just like traditional beaten egg whites you should be able to hold the bowl upside down and have the mixture stay put!

8.     Stop whipping and add the vanilla and vinegar. Continue whipping for another 15-20 seconds until mixed thoroughly.

9.     Using a spatula, gently fold the chocolate through the mix half at a time.  Don’t over mix as you want ripples.

10.   If you want strong ripples I suggest just spooning the mixture onto the prepared sheet. Otherwise you can fill a piping bag and pipe mini meringues onto the prepared pan. You want to work fast so meringue holds shape.

11.    As soon as the meringues are in the oven, turn the heat down to 120°C. Bake for 1.5 to 2 hours depending on size, or until the outside is dry to the touch and you have the consistency you want, test one, because you know you have to.

12.   Let cool slightly and eat immediately!  These tend to go soft the next day so best to eat them all up right now!


Chocolate Swirled Meringues