Chickpea Meringues

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!


(use organic ingredients where possible)

  • ½ cup chickpea brine 
  • ½ tsp cream of tartar 
  • ¼ cup coconut sugar
  • ½ tsp vanilla extract (optional)


  1. Whip chickpea brine for 10 minutes until stiff, white peaks appear. 
  2. Whilst whipping, add in the rest of the ingredients.
  3. Whip for another 10 minutes. 
  4. Ice your cakes and muffins, eat as an alternative to marshmallow fluff or turn this mixture into meringues!
Featuring: Chef Daniel Shine
Audio Languages: English
Subtitles: English