VEGAN CANDY CANE MERINGUE KISSES

INGREDIENTS

• The liquid from one 400g / 14oz can of chickpeas
• 150 g / 1 1/4 cups icing confectioner's sugar
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• Vegan-friendly red food dye

YOU WILL NEED

• Icing bag with a large nozzle

INSTRUCTIONS

1. Preheat oven to 100C / 210F and line three baking trays with greaseproof paper.
2. 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.
3. Using an electric or stand mixer, whisk the liquid on a high speed until it forms soft peaks.
4. At the stage, start slowly adding the icing sugar. Keep whisking until it reaches stiff peak stage (the mixture stands upright on the whisk).
5. Mix the vanilla and peppermint in at the last minute.
6. ..........
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