100ml/3½fl oz liquid from canned chickpeas (aquafaba)
chilled
¼ tsp cream of tartar
100g/3½oz caster sugar
1 tbsp lemon juice
1 tsp vanilla bean paste
drop of red food colouring (optional)
coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight
then carefully scoop out the thick
white cream from the top
reserving the coconut water for another time)
chilled
3 tbsp agave syrup
½ tsp vanilla bean paste
small punnet of strawberries
halved (optional)
handful of passion fruit
halved (optional)
Directions
Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper.
To make the meringues
put a large bowl into the freezer. When it is very cold
pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time
whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes
until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out.
Stir in the food colouring
if using
until swirled into the mixture.
Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet.
To make the topping
put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste
and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge.
When ready to serve
spoon the coconut cream over each meringue
then top with strawberries and squeeze over passionfruit
