Egg-free Mini Berry Pavlovas

Method

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.)
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.
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.
4. Place trays in oven and reduce oven to 100°C. Bake for 1 hour. Turn the oven off. Leave meringues in oven, with door ajar, for 4 hours or overnight to cool completely.
5. Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.