*WHIP, WHIP, WHIP* – that’s the secret with aquafaba (chickpea juice)! Chill it first before you start your whipping too. Other essentials for success in this recipe include using a low heat and ensuring a long rest post-cook in the oven.
So versatile, this meringue can be served with an array of toppings, or as Eton Mess and for lemon meringue pie.
Good luck!
- Serves:10-12
Ingredients
For the meringue
100ml chickpea juice chilled
120g caster sugar
1 tsp vanilla bean paste
For the passion fruit
1 cup passion fruit pulp
3/4 cup caster sugar
1/4 cup water
To Serve
Lime zest
Toasted coconut flakes
Coconut yogurt whipped or coconut cream
Instructions
- Preheat oven to 120°C
- Whip, whip, whip the aquafaba (chickpea juice) 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. Viola!
- To make the passion fruit, 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 passion fruit 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.
They are still good the next day if stored in an airtight container.
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