the genius of aquafaba (the brine from a can of chickpeas) never ceases so amaze me, I find it so amazing that it can be whipped with sugar and make something that looks and tastes exactly like a meringue made with eggs. I made some hummus and decided to use the brine for vegan meringues.  I flavoured them with some pink peppercorns and rose petals. I was going to use raspberries until I saw these pineberries and had to get them. they are a cross between a strawberry and a pineapple. any berries will work though, personally raspberries or strawberries are my favourites with meringue.

meringue recipe

• The liquid from 1, 19oz can of Unsalted Chickpeas (about 1 cup of liquid)
• ½ teaspoon Vanilla Extract
• ¼ teaspoon Cream of Tartar
• ¾ Cup caster Sugar
• 1/2 tsp pink pepper corns add more if you want them fiery
• 2 tbsp rose petals

directions

crush the pink peppercorns and rose petals with a pestle and mortar,

preheat the oven to 200f 100c, add the liquid from a can of chickpeas in the bowl of a stand mixer and start whipping with a balloon whisk, add the vanilla and cream of tartar and continue beating then pour in the sugar, beat at high speed for about 6 to 7 minutes, at this point they should be thick, and stiff like meringues, if they are still a bit loose then beat a bit longer. stir in the crushed pink pepper corns and rose petals then spoon the meringue into a piping bag and pipe little meringues, they take a bit longer than normal meringues of this size I found that baking then for 1 hour 20 to 1 hour 30 minutes was perfect.

to assemble the eton mess I mixed some icing sugar into a tin of coconut cream (just use the solid part and whip it) then crush meringues and add berries.

notes

• I found that It was best eaten straight after it was assembled
• if you are not going to eat them right away place in a dry bowl and cover with cling film
• I found that humidity made them go soft