WHIP, WHIP, WHIP!
That’s the secret, plus a low heat and rest in the oven.
So versatile can be served with an array of toppings, in Eton Mess, for lemon meringue pie.
I would also recommend you chill the chickpea juice too.
100ml chickpea juice chilled
120g caster sugar
1 tsp vanilla bean paste
1 cup passionfruit pulp
3/4 cup caster sugar
1/4 cup water
Toasted coconut flakes
Coconut yogurt whipped or coconut cream
Pre heat oven to 120
Whip, whip, whip said aquafaba for 15 minutes. Add sugar 1 tbs at a time and leave to mix a good minute or two before adding the next.
Dollop onto lines baking tray and place in the oven for 2 hours. Turn oven off and leave for a further hour.
To make the passionfruit, combine in a small pan the pulp, water and sugar and bring to the boil, reduce to a simmer for a few minutes and remove from the heat to cool. the passionfruit should look glossy and clear.
Top as you wish, but here you have coconut yogurt, passion fruit pulp, lime and coconut flakes.
Serve on the day you make them and do not top with anything until just before serving.
Mine are often still good the next day if stored in an airtight container.