Mini Meringue Pavlova with cream and fruit bowl leftovers

Preparation time: 15 minutes

Cooking time: 60 minutes

Ingredients

154 ml Liquid from 1 400g can of chickpeas
3.5ml white wine vinegar
258g caster sugar
½ teaspoon vanilla extract
3.5g Cornflour
Pinch of salt

Method

1. Preheat oven to 110C.
2. Open tin of chickpeas and drain chickpeas saving the water in the can in a bowl.
3. Add a pinch of salt to the liquid.
4. Whisk until the mixture resembles soft peaks.
5. Add vinegar, cornflour and vanilla and whisk until incorporated.
6. Slowly add sugar one spoonful at a time until the mixture is smooth and thick and all sugar has dissolved.
7. Line a baking tray with greaseproof paper.
8. Spoon small dollops of mixture onto the baking tray and bake in the preheated oven for 1 hour until crunchy on the outside and chewy on the inside. You can bake for longer if you prefer a crunchier texture.
9. The meringues will last for a few weeks in an air tight container in a cool dark place.
10. Mini kiwi and passion-fruit pavlovas To make a mini pavlova you top the meringue with cream and add any kind of fresh or canned fruit that you might have. Coconut cream Ingredients: 200g of coconut milk from a can 50g icing sugar Method: 1. Stir the contents of the can of coconut milk to ensure that everything is a smooth texture 2. Whisk the sugar and coconut milk together in a bowl until thick. Coconut yoghurt cream Ingredients: 100g yoghurt 10g icing sugar Method: 1. Combine the yoghurt and icing sugar in a bowl and whisk until the mixture is thicker.