FMTV - Chickpea Meringues

Chickpea Meringues

Series: Keeping it Real with Chef Shine | Episode: 8 | Runtime: 05m 38s | Release date: 2019

Who would have thought chickpea brine would be so perfect for so many things? This icing was such a happy discovery – I was in the middle of making chickpea meringues when I realized I’d made WAY too much mixture. Because I am no waster of food, I grabbed the rest and used it to top mini chocolate mud cakes.

I also love using this recipe as a great, fluffy alternative to strawberry mousse. Just swap strawberry extract instead of vanilla and add a touch of beetroot powder to safely color them pink. Here’s to having fun with food!

Chef Danielle Shine


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Comments / 3

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Louisa Ben Moha | 1 day, 14 hours ago
Hi, could you add a teaspoon of Macha powder to another batch and do a Christmas themed look. Is a teaspoon enough to give the green tinge.?
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JaNein Aly | 1 month, 2 weeks ago
I’ve never seen chick pea brine. Is it labeled that way or using liquid from chick peas?
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Ivory David | FMTV | 1 month, 2 weeks ago
Hi JaNein, it's liquid leftover from cooked chickpeas ~ Ivory@FMTV

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