We have recently discovered the wonders of aquafaba – the leftover water from a humble can of chickpeas! For years we have been unwittingly draining this cloudy substance down the drain unaware of it’s magical qualities, primarily as a substitute for whipped egg whites in meringues, pavlova, mousse and many other recipes. Why not give it a go for a simple, summery yet celebratory dish – Eaton Mess, vegan style. This recipe is adapted from Chelsea Winter’s ‘Superfood’.
- Liquid from 1 can of chickpeas (aquafaba). This is best at room temp.
- Pinch of salt
- ¼ teaspoon cream of tartar (for stability)
- 1 ½ cups of icing sugar
- 1 teaspoon pure vanilla extract
- 1 350-400ml jar coconut yoghurt (we used Raglan Coconut Yoghurt Raspberry and Lime)
- Seasonal fruit (we used Viberi freeze dried blackcurrants)
Preheat oven to 120 degrees Celcius. Line 2 baking trays with baking paper and dust with cornflour to prevent sticking.
Place the aquafaba in a clean, dry bowl with a pinch of salt. Whisk on Medium-High speed until it begins to foam (approx. 1-2 min).
While whisking, add sugar in small amounts whisking well between each addition (approx .15 secs).
Once the sugar is dissolved and the mixture is thick and glossy, drizzle in the vanilla extract.
Continue mixing at medium/high speed for several minutes until glossy, stiff peaks form (5-10 mins).
Use a spoon to scoop the meringue mixture on to the baking tray in tall swirly shapes. You can also use a piping bag for this step. Leave room on the tray for spreading.
Bake for 45 minutes at 120 degrees, then turn off oven without opening the oven door. Leave meringues in the oven for 1 hour to continue drying.
Mix the yoghurt to a smooth consistency (if thick you can add a small amount of coconut milk or water to enhance the consistency).
Loosely crush 8 meringues into the yoghurt mixture and mix with half of the chosen fruit. Scoop into bowls and top with a whole meringue and remaining fruit.