VEGAN CHICKPEA MERINGUES WITH GUAR GUM

Wash the chickpeas and soak them in water overnight, to make them soften a little and make cooking easier.

Remove and retain the soaking water and place the chickpeas in a pan with clean water, covering them up to five centimetres above their level. Cook for at least 50 minutes.

When the chickpeas are cooked, strain 100ml of their soaking water into a bowl with a colander and whisk it using an electric whisk. Continue to whip and incorporate air until you get a firm and full-bodied mixture (it takes 7 or 8 minutes).

Add a squeeze of lemon juice, and sift in the sugar, continue whisking.

Sift in a teaspoon of guar gum and whisk for another 2-3 minute. Transfer the mixture to a piping bag.

Line a baking sheet with parchment paper and pipe the meringues on top to be about the size of a walnut. Bake at 100°C for 90 minutes.