| Serves: 8 people | Recipe course: Desserts | Total time (min.): 120+ |
The liquid from 1 can of chickpeas, drained
175g white caster sugar
1 tsp cream of tartar
100-200g berries (cherries, raspberries, blackberries)
Chopped pistachio nuts, to sprinkle on top
Coconut cream
The cream from 2 cans of full fat coconut milk (needs to be in the fridge overnight)
200ml coconut or vegan yogurt
2-3 tbsp icing sugar
1 tsp vanilla bean paste
Maple syrup, to drizzle
1 - Preheat the oven to 110°C.
2 - Line flat or low-sided baking trays with non-stick baking paper.
3 - Drain the chickpeas and put the liquid into the Kitchen Machine bowl with the cream of tartar.
4 - Use the whisk attachment on the highest setting and whisk until stiff peaks form – this will take about 6 minutes.
5 - Add the sugar a generous spoonful at a time, keeping the mixer running at a fast speed until the mixture is stiff, white and glossy. This may take another 3-4 minutes.
6 - Spoon onto the baking paper in craggy heaps.
7 - Bake in the preheated oven for two hours.
8 - Keep the door shut, and after two hours, leave the meringues in the oven and switch off to bake for a further couple of hours or overnight.
Coconut cream:
1 - 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.
2 - Put in the bowl of the Kitchen Machine with yogurt, icing sugar and vanilla then whisk with the whisk attachment.
3 - 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.
4 - The meringues will keep (without any toppings or fillings) for a week in a sealed container.