Meringue cake

1.5 dl of chickpea broth
2 dl sugar
2 teaspoons of lemon juice
1 teaspoon of vanilla extract
(3 teaspoons of decaffeinated coffee powder)

First, beat the chickpea broth in a large bowl with an electric mixer until frothy. Add sugar, lemon juice and vanilla extract. (If you want, add instant coffee powder.) Continue beating at full power for 6 to 10 minutes until the foam is stiff.

Bake the meringues at 100 degrees for 1.5 to 2 hours (the time depends on the oven). Check to see if the meringues are ready. Once ready, turn the oven off and leave the meringues inside for another 30 minutes. Let the meringues cool.

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