CHOCOLATE VEGAN MERINGUES

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Makes: 25-50 (depending on size)

Ingredients

120ml aquafaba (liquid from 1 can of chickpeas)
¼ tsp cream of tartar
100g white sugar
1/2 tsp NOMU Vanilla Extract 
50g  NOMU Cocoa Powder
Garnishes of your choice (chopped nuts, a drizzle of nut butter, drizzle fo melted chocolate, fruit)

Directions

Preheat your oven to 100°C and line a tray with baking paper.

Drain the liquid from the chickpeas into a bowl. Using the whisk attachment, beat at high speed for 3 minutes. Gradually add the sugar 1 tbsp at a time, followed by the cream of tartar and vanilla. Continue beating until stiff peaks form, approximately 5-7 more minutes.

Dollop big spoonfuls of the mixture onto a lined baking tray OR put the mixture into a piping bag and pipe meringues onto the tray. Dust with cocoa before baking. Bake for +/- 90minutes or until the meringues are firm to the touch. Turn off the oven and leave meringues to cool in the oven for a further 10 minutes or until completely cool. Make sure that the oven is not hotter than 100°C when placing them in the oven or the meringues will collapse.

TIP: Melt some NOMU Baking Chocolate to drizzle over the top once cooked and before serving or dust with NOMU Cocoa Powder

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