Recipe from Winter 2018 issue of True Natural Health
120 ml / ½ cup chilled aquafaba (the chickpea brine drained from the tin)
125 gm / ½ cup fine caster sugar
½ tsp beetroot juice
Pre-heat the oven to 100ºC. Line 3 baking trays with grease-free baking paper.
If you don’t have a juicer, grate beetroot coarsely, place it in a muslin cloth and squeeze out the juice. In a large clean glass or stainless steel bowl, whisk the aquafaba until stiff peaks. Test if ready by holding the bowl upside down and it doesn’t slide out (no need to worry about over-beating compared with egg whites).
Commence adding sugar slowly, spoon by spoon, whipping well after each addition until all the sugar has been added and the mixture is glossy, thick and sticky.
Take a clean zip-lock bag and trickle ½ tsp of beetroot juice around the sides of the bag. Spoon meringue mixture into the bag and cut off a corner, small to begin with, then larger if needed. Squeeze the mixture onto tray in swirls with some space around as they may spread a little and stick together.
Bake for about 70 minutes, turn off oven, but leave inside with door slightly open for another hour for meringues to dry out fully. Store meringues in airtight container. If they become sticky, you can dry them out in oven for a while.