1x 14oz/400g can chickpeas(liquid only – save the chickpeas for something else)
140g Powdered Sugar
1tsp Cream of Tartar
300g Plain Unsweetened Coconut Yoghurt
1 cup (150)g Strawberries
1tbsp Maple Syrup
Preheat the oven to 100°C. Strain the can of chickpeas and reserve the water. Store the chickpeas in an airtight container in the fridge and use for whatever you like. Place the chickpea water in a very clean, dry bowl.
Using an electric whisk or stand mixer (with the balloon whisk attachment) beat the chickpea water on a high speed for 5 minutes. Then, add the sugar in 3 additions, beating on high in between each addition until it is completely incorporated.
Once the sugar is incorporated, sprinkle the cream of tartar over the top, and beat on high until the meringue is smooth, glossy and forms stiff peaks.
Transfer the mixture into a piping bag and chop the end of the bag off with about a 2cm opening. There is no need for a piping nozzle
Then hold the piping back perpendicular to the baking tray and pipe a blob of meringue about 2 inches in diameter and then stop squeezing the bag and lift to create a point. Do this until all the meringue has been used up, leaving a gap between each meringue.
Bake for 70-90 minutes, or until the meringues are hard on the outside the whole way down. Then remove from the oven and allow to cool completely before removing from the tray, they should peel off very easily once cooled.
To make the strawberry layer, chop the strawberries into small chunks, then mix with the maple syrup. Allow to sit for about 10 minutes to let the strawberries soften a bit.
To assemble the vegan eton mess, layer coconut yoghurt, some strawberries and crumbled meringue in serving containers. Lightly stir to “mess” it up a bit!
Meringues will keep in an airtight container for up to two weeks.