Here is a quick recipe you can make last-minute before your guests arrive, before you leave for that fête, while celebrating, or even at your host’s. It’s very simple and no-fail.

Since I grew up in the kitchen with Papà Chef’s professional know-how and a stupendous Mamma cook, we like to experiment. So we veganized this classic sweet and made it our own with a few tweaks and decorated LVL-style.

Ingredients

1 15-ounce can of chickpeas at room temperature - yields 3/4 cup liquid (aquafaba)

1/2 tsp cream of tartar

⅔ cup granulated vegan sugar

2 tsp almond extract

1/2 tsp xanathan gum

Preparation

1. Heat oven to 250 degrees. Line two baking sheets with parchment paper. 

2. Strain the chickpea liquid (aquafaba) into a mixing bowl of a stand mixer and add 1/2 teaspoon cream of tartar . Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes.

3. Add the sugar, one tablespoon at a time, and whisk until the mixture is glossy.

4. Add the almond extract.

5. Spoon the mixture into a piping bag and pipe the individual meringues onto the lined baking sheets. OR: Use a tablespoon to scoop the mixture into small mounds on the baking sheets.

6. Bake for 30 minutes, or until the meringues are dry and firm to the touch. Let meringues cool before serving.

The meringues will keep in an airtight container for 2 to 3 days - IF they last that long!

Enjoy!