Vegan Christmas Candy Cane Meringue Kisses


  • 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


  • Icing bag with a large nozzle


  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. 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 1/3 way from the top.
  7. 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.
  8. Get Full Instructions