Preheat the oven to 110 degrees.
Line flat or low-sided baking trays with non-stick baking paper.
Drain the chickpeas and put the liquid into the stand mixer bowl with the cream of tartar
Use the whisk attachment on the highest setting and whisk until stiff peaks form – this will take about 6 minutes.
Add the sugar a generous spoonful at a time, keeping the mixer running at a fast speed until it is stiff, white and glossy. This may take another 3-4 minutes.
Spoon onto the baking paper in craggy heaps.
Bake in the preheated oven, for two hours.
Or, Keep the door shut and after two hours, leave in the oven and switch off to bake for a further couple of hours or overnight.
Take the can of coconut milk out of the fridge and open at the bottom. Use a spoon to scoop out the thick creamy part.
Put in the bowl of the stand mixer with yogurt, icing sugar and vanilla then whisk with the whisk attachment.
Spoon onto the meringues and top with the fruit, pistachio nuts and a drizzle of maple syrup. Decorate with a few edible flowers or petals. Serve immediately.
The meringues will keep (without any toppings or fillings) for a week in a sealed container.
Recipe by Miranda Gore Browne
Miranda Gore Browne
• THE KITCHEN SCHOOL •
Cookery, Baking & Home-making classes