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 meringues, drain the can of chickpeas over a bowl to collect the liquid. Reserve chickpeas for another use. Measure 80ml of the chickpea liquid and place in the bowl of a stand mixer with the whisk attachment.
Whisk on high speed for about 8-10 minutes or until the mixture is thick and holds stiff peaks.
Add the sugar, a tablespoon at a time until sugar is dissolved and mixture is thick and glossy. Add the vanilla until just combined.
Spoon the mixture on to the prepared oven tray to create six round meringue nests, leaving enough space in 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 removing.
To make the coconut cream, open the can of coconut cream from the bottom. Pour out the water that has separated from the solids. Spoon the solids in to the bowl of a stand mixer and whisk on medium to high speed for about 3 minutes or until light peaks form.
Spoon dollops of the coconut cream on to the meringue nests. Decorate with the raspberries and coconut.
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