(Makes about 40)
125 ml ice cold aquafaba (drained liquid from tinned chickpeas)
2,5 ml lemon juice
100 g castor sugar
- Preheat the oven to 100°C and line a large baking tray with baking paper
- Pour the chilled aquafaba into the bowl of an electric mixer/Kenwood and whisk until fluffy and thick. It will take a bit longer than normal egg white.
- Add the lemon juice and gradually add the castor sugar. Beat until you have a stiff, glossy meringue. Spoon the meringue into a piping bag fitted with a star nozzle and pipe small meringue on the baking tray.
- Bake in the preheated oven for 1 hour 30 minutes and leave to cool in the oven.