Chickpea Meringues with Coconut Cream & Raspberries
400ml can coconut cream (minimum 78% coconut extract), chilled
250g fresh raspberries
Toasted coconut flakes, to serve
400g can chickpeas
1/3 cup (80g) caster sugar
½ teaspoon vanilla bean paste
Preheat oven to 120°C. Grease and line a large oven tray with non-stick baking paper.
To make the chickpea meringues, drain the can of chickpeas over a bowl to collect the liquid. Reserve chickpeas for another use. Measure 1/3 cup (80ml) of the chickpea liquid and place into the bowl of an electric mixer.
Whisk on high speed for about 8-10 minutes or until the mixture is thick and holds stiff peaks.
Sprinkle in the sugar, a tablespoon at a time until the sugar is dissolved, and the mixture is thick and glossy. Add the vanilla until just combined.
Spoon the mixture onto the prepared oven tray to create six round meringue nests, leaving enough space between each nest to expand as it cooks.
Cook for 1 hour and 45 minutes. Turn off the oven and allow the meringues to cool completely before opening the door and removing.
To make the coconut cream, scoop the thickened coconut solids that have formed at the top half of the can and whisk until light and creamy.
When ready to serve, spoon dollops of the coconut cream onto the meringue nests. Decorate with raspberries and coconut flakes.
Place the can of coconut cream upside down in the fridge so you don’t have to open it upside down
As with regular meringue, ensure that the bowl is clean
If the meringues do not work out you can turn them into eton mess
Meringues will keep in an airtight container for up to a week. Coconut cream will keep in an airtight container in the fridge for up to a week