These meringues are made from the liquid in a can of chickpeas (I know, right ), but are as sweet and crunchy as the real thing.
- Preheat oven to 120°C/100°C fan-forced. Cut 2 x 30cm lengths of baking paper. Using a pencil and an 8cm round cutter as a guide, mark 6 circles, 4cm apart, on each piece of baking paper. Line 2 large baking trays with the baking paper, marked-side down.
- Drain chickpeas over a bowl to reserve the liquid (you’ll need 2/3 cup liquid). Transfer chickpeas to an airtight container and store in the fridge for another use.
- Using an electric mixer, beat chickpea liquid for 5 minutes or until mixture is white and foamy and soft peaks form. Add cream of tartar and vinegar. Beat until combined. Gradually beat in sifted icing sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Beat in vanilla.
- Spoon half the mixture into a piping bag fitted with a 1cm fluted nozzle. Using the marked circles as a guide, pipe mixture onto 1 prepared tray in a circular motion to form discs. Repeat process to form a second layer on top. Using the back of a teaspoon, smooth tops. Repeat with remaining mixture and prepared tray.
- Bake meringues for 2 hours or until just firm to touch. Turn off oven. Cool for 30 minutes in oven with door closed. Cool completely in oven with door ajar.
- Meanwhile, make Mixed Berries in Passionfruit Syrup; Place sugar, passionfruit and 1/2 cup water in a small saucepan over medium-high heat. Cook, stirring, for 2 minutes or until sugar is dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened slightly. Add blueberries and strawberries. Simmer for 1 minute. Remove from heat. Cool.
- Using an electric mixer, beat cream until soft peaks form. Spread half the meringue nests with cream. Top with half the berry mixture. Sandwich with remaining meringue nests. Dollop with remaining cream and top with remaining berry mixture. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set