Aquafaba is the water used to cook and store chickpeas. To make these meringues, you can use the liquid of canned chickpeas, without salt, best if stored in glass jars. You can also use the water of home cooked chickpeas. Guar gum and chufa flour are needed to stabilize the mixture. Cane sugar replaces white powdered sugar, typically used to make meringues. The consistency and flavor of these meringues is absolutely the same as those obtained with whipped egg whites.
Serving: about 20 meringues of 1 inch in diameter
0.3 cup aquafaba
1.5 oz cane sugar
0.03 oz guar gum
0.04 oz chufa flour
Let the aquafaba cool down properly in the refrigerator overnight. Put the cane sugar in a coffee grinder and grind it to a fine powder.
Put the aquafaba in a large mixing bowl, pour in it the guar gum and chufa flour, both sifted, and stir gently. Whip the mixture with an electric whisking blender for 10 minutes, or until it has a firm consistency.
Prepare a baking sheet covered with a non-stick silicone mat. Fill a pastry bag with the whipped aquafaba mixture and form many meringues of your preferred shape and size. Bake immediately in a ventilated oven at 210-230°F for about 90 minutes, or until the surface of the meringues shows cracks and is completely dry and hard.
Prepare an airtight container with a bed of coarse salt covered with baking paper. Immediately after baking, place the meringues in it, and wait until they are cold before closing it. With this procedure they will stored for a month.
If you want to use water from home cooked chickpeas and it is too liquid, you can put it on the stove in a small saucepan and let it condense by evaporating the watery part a little.
These meringues tend to get moist if left to air at room temperature. Step 4 is really important for their preservation.