Vegan Candy Cane Meringue Kisses

• Baking & Spices

  • 150 g Icing
  • 1 Icing bag with
  • 1 tsp Peppermint extract
  • 1 tsp Vanilla extract

• Other

  • Vegan-friendly red food dye
  • The liquid from one 400g / 14oz can of chickpeas

Found on wallflowerkitchen.com

Description

Ingredients

• The liquid from one 400g / 14oz can of chickpeas
• 150g / 1¼ cups icing (confectioners) sugar
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• Vegan-friendly red food dye
• Icing bag with a large nozzle

Directions

• Preheat oven to 100C / 210F and line three baking trays with greaseproof paper.
• Drain the liquid from the can of chickpeas into a large clean bowl. You can keep the chickpeas for another recipe. Just add them to a container with some clean water and keep for up to 3 days in the fridge.
• Using an electric or stand mixer, whisk the liquid on a high speed until it forms soft peaks.
• At the stage, start slowly adding the icing sugar. Keep whisking until it reaches stiff peak stage (the mixture stands upright on the whisk).
• Mix the vanilla and peppermint in at the last minute.
• Meanwhile, open out your icing bag and carefully use the red dye and a teaspoon or a clean paint brush to paint red lines onto the inside of the icing bag. Starting from the bottom, stopping about ⅓ way from the top.
• Transfer the mixture to the icing bag and start piping your meringue shapes. Squeeze the meringue near the surface of the baking sheet and then pull up to peaks.
• Add the trays to the oven and bake for two hours. My oven tends to run a little hot so I used a wooden spoon to prop the oven door open slightly. If you have this problem too, you may need to do the same.
• After two hours, turn the oven off and let them remain in the oven for another hour to cool.
• They should be crunchy on the outside and soft and mallow-y on the inside.
• Its important to keep them in an air-tight tin as they will start to soften if left out too long.
• Enjoy!