½ tsp lemon or lime juice, white wine, or apple cider vinegar125 g / ½ cup + 2 tbsp fine caster sugar
Whipped coconut cream
Berry coulis or jam
Fresh berries
Lemon zest
lavender to top
Method
Preheat the oven to 100º and line a baking tray with a fresh sheet of baking paper.
In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this) beat chickpea water with an electric whisk or use a stand mixer until you get stiff peaks.
Add ½ tsp of acid to stabilize the mixture and help you reach stiff peaks.
To test if whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding down, you can start adding sugar.
Add sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. By now, the mixture should become beautifully glossy, thick, and sticky.
Spoon the meringue mixture into a piping bag. You can also use a large ziplock bag, If using a plastic bag, cut the corner of your filled bag off – start with a small hole and make it larger if needed. Allow some space around each meringue or else they may stick together.
Bake for about 90 minutes, then turn the oven off but leave the tray with the meringue inside with the oven’s door slightly open for another 90 minutes for the meringues to dry out fully.
Keep the meringues in an airtight container.
Note that the exact baking time depends on the size of your meringues, so if you are going for a larger size, be sure to adjust the baking time.
To assemble layer the meringue in the serving glasses along with the whipped coconut cream, berry coulis, and fresh berries. Top with grated lemon zest and lavender.
Photo Gallery
Hope you love these pretty and delicious desserts!
