It sounds mad, but it does work. The brine from a tin of chickpeas (a.k.a. aquafaba) takes over from eggs in this meringue recipe.
2 hours 30 minutes + cooling
coconut cream 200ml, chilled
frozen berries 300g, blended with 3 tbsp maple syrup to serve
maple syrup to serve
chickpeas 400g tin
cream of tartar ½ tsp
icing sugar 115g
vanilla extract 1 tsp
Step 1Heat the oven to 110C/fan 90C/gas ¼. Drain the chickpea liquid into a bowl (save the chickpeas to make one of these recipes). 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.
Step 2Pipe 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.
Step 3To serve, whip the coconut cream until fluffy, and spoon it over small dishes of meringues. Finish with a drizzle of berry sauce.