Vegan Hazelnut Peanut Butter Meringues

BY Ceres Organics


Ready in 15-20 min prep | 60 min cooking time | Serves Makes 12

You might’ve heard of aquafaba by now, this liquid comes from chickpeas and is an excellent egg-replacer. Next time you open that tin of chickpeas, save the liquid for baking!


1 tin Organic Chickpeas (Garbanzo Beans)

1 cup raw sugar

1 tbsp cornflour

¼ cup hazelnut meal


Organic Peanut Butter Smooth, Original


Drain Ceres Organic Chickpeas and reserve the liquid. Chill liquid until cold.*

Preheat oven to 150C.

Using an electric whisk. Whisk Chickpea liquid until mixture turns to soft peaks. This will take a few minutes, depending on the power of your mixer. Add raw sugar 1 Tablespoon at a time until sugar has completely dissolved and meringue is glossy stiff. Beat in cornflour. Fold in hazelnut meal.

Spoon meringues into a piping bag (if you don’t have a piping bag you can spoon on directly), spaced apart onto baking trays lined with baking paper. Bake for 45 minutes. Turn off the oven and leave to cool in the oven for a further 45 minutes.

To serve place a meringue on a plate, spread peanut butter in between 2 meringue kisses. You can also add your choice of yoghurt and fruit for a tasty dessert!