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Method
Step 1
Drain the chickpeas, reserving the liquid. Place the reserved chickpea liquid in a bowl in the fridge for 2 hours or until chilled. (Reserve the chickpeas in an airtight container in the fridge for another use.)
Step 2
Preheat oven to 150°C. Line 3 baking trays with baking paper. Beat chickpea liquid in the bowl of an electric mixer for 5 mins or until soft peaks form. Add cream of tartar and beat until combined. Gradually add icing sugar, 1 tbs at a time, beating for 10 mins or until mixture is thick and sugar dissolves.
Step 3
Place meringue mixture in a large piping bag fitted with a 2cm plain nozzle. Pipe thirty-two 6cm discs onto the lined trays, about 2cm apart. Use a spoon to smooth the tops.
Step 4
Place trays in the oven and reduce oven to 100°C. Bake for 1 hour. Turn the oven off. Leave meringues in the oven, with the door ajar, for 4 hours or overnight to cool completely.
Step 5
Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.
Prep time30 mins30 minutes, + 2 hours chilling and 4 hours cooling time
+ 2 hours chilling and 4 hours cooling time
Ingredients
400g can chickpeas
1/2 tsp cream of tartar
1 1/4 cups (200g) pure icing sugar
1kg dairy-free coconut yoghurt
1/4 cup (80g) raspberry jam, warmed
125g raspberries, halved, to serve
125g blueberries
250g strawberries, halved
Chopped pistachios, to serve
Description
These egg-free mini pavs use a secret ingredient you’ll never guess. The liquid from canned chickpeas! They’re the perfect vegan dessert.
Method
Step 1
Drain the chickpeas, reserving the liquid. Place the reserved chickpea liquid in a bowl in the fridge for 2 hours or until chilled. (Reserve the chickpeas in an airtight container in the fridge for another use.)
Step 2
Preheat oven to 150°C. Line 3 baking trays with baking paper. Beat chickpea liquid in the bowl of an electric mixer for 5 mins or until soft peaks form. Add cream of tartar and beat until combined. Gradually add icing sugar, 1 tbs at a time, beating for 10 mins or until mixture is thick and sugar dissolves.
Step 3
Place meringue mixture in a large piping bag fitted with a 2cm plain nozzle. Pipe thirty-two 6cm discs onto the lined trays, about 2cm apart. Use a spoon to smooth the tops.
Step 4
Place trays in the oven and reduce oven to 100°C. Bake for 1 hour. Turn the oven off. Leave meringues in the oven, with the door ajar, for 4 hours or overnight to cool completely.
Step 5
Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.
