CHICKPEA WATER MERINGUES
1 tin chickpeas (Drain and reserve the brine/water)
pinch of salt
250 g castor sugar
1 tsp (5 ml) vanilla
Beat chickpea water until foamy, add pinch of salt and beat until stiff.
Gradually add 250 g castor sugar, 1 tsp (5 ml) vanilla essence.
Drop spoonfuls on a baking tray and bake for 90 minutes. At 120 degrees C until crisp.
Source : Rosalyn Kotze