Recipe

Serves:  6 people | Prep time:  15 minutes | Cooking time:  150 minutes

British | Gluten Free | Vegetarian | Vegan | Dessert

Ingredients

• 400g tin Chickpeas
• 100g Caster Sugar
• ¼ tsp Cream of Tartar
• 400g tin Coconut Milk – place in the fridge overnight if possible
• 15g Icing Sugar
• ½ tsp Vanilla Essence
• 300g fresh Berries or thawed Frozen Berries

Method

1. Pre-heat the oven to 110°C/Gas Mark 4.
2. Drain the water from the chickpeas (aquafaba), put in a clean bowl and add the cream of tartar – use the chickpeas for another recipe.
3. Using an electric beater, whisk the aquafaba until it starts to get frothy and a little thicker. Very slowly, add in the caster sugar, whisking as you add. This will take longer to do than a normal meringue – about 10 minutes.
4. Line a baking tray with some non-stick baking parchment.
5. Divide the mixture into 6 rounds on the tray.
6. Cook in the oven for 150 minutes – until slightly coloured and crisp.
7. Carefully open the coconut milk – don’t shake the tin – and take out the thick cream, discarding the liquid (or save for another recipe).
8. In a chilled bowl, whisk the cream with the icing sugar and the vanilla essence – it will go like a thick single cream.
9. Serve the meringues with the berries and the coconut cream to spoon over.