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Moana

the gulf
is unfathomable
but i celebrate regularly
its rhythm
its turbulence
its warmth
applaud its tides
its servants
the wind and the rain
the glistening sun
the reflected moonlight
and then at departure
i acknowledge
its gulls

its flocking gulls

Published in ‘i want that in writing’
edited by Brenda Eldridge at Ginninderra Press, 2020

Cook - Eat

Chickpea Vegan Meringues

½ cup aquafaba (unsalted chickpea water) from a can of undrained chickpeas
¼ teaspoon cream of tartar
½ cup white granulated sugar
½ teaspoon vanilla extract

Preheat oven to 100°C.
Line 2-3 large baking sheets with baking paper and set aside.
Add the aquafaba and cream of tartar to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes).
Use electric beaters or a stand mixer beat the aquafaba on high until soft peaks form.
Gradually add the sugar 1 tablespoon at a time until stiff, gloss peaks form. This can take anywhere from 10-15 minutes depending on the quality of the aquafaba. Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form.
Add the vanilla extract and beat for another minute to fully incorporate.
Spoon the meringue mixture into a large piping bag or a large clean ziplock bag. Cut the corner of the bag off for piping.
Hold the bag over the lined baking tray and carefully pipe out small blobs about 1½ inches thick in diameter onto the trays. This recipe makes about 80-100 depending on how large you make your meringues. Make sure you leave a little room in between each dollop. Continue piping until all of your baking sheets have been filled.
Place in the oven for about 90 minutes until the meringues have hardened. Meringues higher in the oven will cook better/faster so if you need to you can switch up your baking sheets positions in the oven about halfway through.
When you can easily pull a meringue up off the baking paper without it sticking in the middle you're done.
Turn off the oven and keep the meringues in with the door shut another 15-20 minutes to dry out even more.
Remove from the oven and let finish cooling on the baking sheet.

If stored in a dry, airtight container will keep up to five or six days. If left in a humid environment these will start to go sticky pretty quickly so keep these in the fridge for freshness. You can rectify sticky cookies by popping them back in the oven for about 20-30 minutes to dry out again if needed.
Make sure to use dry, clean bowls with no traces of water or grease.
If you don't have any cream of tartar you can use ¾ teaspoon lemon juice in place.
Keep in mind that the bigger you make your meringue kisses the longer they will need to cook.

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