This classic dessert takes a while to make and the oven temperature needs to be very low. However, the result is amazing.
Ingredients
Method
- Preheat the oven to 140°C/275°F/gas mark 1 or lower.
- Whisk the liquid from the chickpeas for 2 minutes, then slowly add the sugar and continue to whisk.
- After 5 minutes, add the xanthan gum. Your meringue mixture should stiffen up like traditional meringue.
- Spoon small cases onto a lined baking sheet and place into the oven. Cook for 2 hours. This may take longer depending on how large the cases are.
- When completely cooked, remove from the oven. They will crisp up as they cool.
- Whip the cream or coconut milk until stiff.
- Finally, create individual servings with meringue, vegan cream and fresh raspberries. For additional presentation create a raspberry coulis to spoon over the top. Serve straight away.
Chef’s tip: Of the two suggested creams, my preference is Elmlea. It will whip well and has a pleasant taste. The coconut cream needs to be thoroughly chilled, or it won’t whip. You may decide to add a little sugar to sweeten. Serve the meringues shortly after baking because they can lose their crispy texture.
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