Jem’s Gluten Free Eats

Who would have thought that a dessert traditionally made from eggs and cream could be made vegan? And who would have thought that slimy liquid you drain from a can of chickpeas could make such a soft, fluffy meringue? Yep, you best believe it!

And it doesn’t take a genius to make this recipe. It’s actually really simple. The trick is to cook it low and slow (on a really low temperature and for a long time). So before you chuck out that chickpea water, take a look at this recipe and give it a go. It is really fun to make and you end up with the most delicious and fresh Springtime dessert.

Serves 6-8

Ingredients:

For the meringue

• Liquid from a 400g tin of chickpeas (unsalted)
• Juice of 1/2 lemon
• 150g caster sugar
• 2 tbsp cornflour
• 1/2 tsp of xantham gum
• 1 tsp vanilla extract

For the topping

• 250ml of plant-based double cream (I used Elmlea)
• 200g fresh berries of your choosing
• Chopped pistachios and vegan white chocolate shavings for topping

Method:

Preheat your oven to 150 degrees fan. Line a large baking tray with baking parchment.

In a clean bowl, whisk together your chickpea liquid (aquafaba) and lemon juice. I recommend using an electric whisk and using it on the fastest setting. You should end up with stiff, white peaks (if you flip the bowl upside down, it should hold its shape and not slip).

Gradually add your caster sugar while continuing to whisk at a steady pace. Then proceed to whisk in your cornflour, xantham gum and vanilla extract until you end up with a firm and fluffy mixture.

Tip your mixture on to your lined baking tray and, using a spatula or the back of a large spoon, mould into a curved, oblong shape.

Put in the oven and immediately reduce the temperature to 120 degrees fan. Bake for approximately 1 1/2 hours until the outside of the meringue has hardened (avoid opening the oven during this time). Leave to cool completely in the oven.

Meanwhile, whisk your double cream until it forms soft peaks. Spoon on to your cooled meringue and decorate with berries, sprinkle on some crushed pistachios and vegan chocolate shavings and enjoy!