Ingredients
- coconut cream 200ml, chilled
- frozen berries 300g, blended with 3 tbsp maple syrup to serve
- chickpeas 400g tin
- cream of tartar ½ tsp
- icing sugar 115g
- vanilla extract 1 tsp
Method
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Step 1
Heat the oven to 110C/fan 90C/gas ¼. Drain the chickpea liquid into a bowl (save the chickpeas to make hummus or use in a salad – see Here and now, page 14). Beat the brine on a high speed using the whisk attachment on a stand mixer, or using electric hand beaters. Beat for around 5 minutes, until very light and fluffy. It should have doubled in volume.
Add the cream of tartare, then add the icing sugar, 1 tbsp at a time, fully incorporating each tbsp before adding the next. When all the sugar has been added, mix in the vanilla and whisk until you get stiff glossy peaks. Transfer the mix to a piping bag with a plain or star nozzle.
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Step 2
Pipe small mounds of meringue onto a parchment-lined baking sheet. Bake for 2 hours, and don’t open the door while cooking. Leave to cool in the oven with it turned off for 2 more hours, then cool completely. Store in an airtight container.
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Step 3
To serve, whip the coconut cream until fluffy, and spoon it over small dishes of meringues. Finish with a drizzle of berry sauce.
Nutritional Information
- Kcals 150
- Carbs 22g
- Protein 2.6g
- Fat 5.1g
- Saturates 4g
- Fibre 2.2g
