Meringue drops

Ingredients

makes ~50 drops

• 60ml aquafaba
• ¼ tsp apple cider vinegar
• 75g caster sugar
• 2 tsp beetroot juice

Directions

1. In a large bowl, beat chickpea water and vinegar with an electric whisk until stiff peaks form. Whip until the mixture does not slide down the bowl when turned upside down.
2. Add the sugar one tbsp at a time and whipping well after each addition. The mixture should become glossy and thick.
3. Pre-heat the oven to 100º C. Line a large baking tray with baking paper.
4. Take a clean ziplock bag and trickle 1 tsp of beetroot juice inside to coats the insides of the bag. Spoon meringue mixture into the bag, laid flat so the beetroot juice doesn’t run to the corner.
5. Cut a small corner off of the bag. Hold perpendicular to the tray and squeeze small blobs of the mixture onto the tray and quickly pull away after each blob, allowing space in-between each meringue.
6. Bake for 75 minutes, then turn the oven off but leave the meringue drops inside for another 45-60 minutes for the meringues to dry out fully. Store in an airtight container.