Meringue is one of those things that vegans through the ages have been trying to nail. The current craze to hit the vegan community is the use of canned chickpea juice instead of egg white. While this may seem like a strange concept, I am here to tell you that it freaking works and it’s bloody amazing and you should all give it a try RIGHT NOW! Naturally my first instinct was to make an epic pav but stay tuned because I’m nowhere near finished with this bean juice jive.
- 2x 270mL cans of coconut cream (placed upside down in the fridge for at least 2 days)
- 2/3 cup canned chickpea liquid (less salt is best)
- 2/3 cup caster sugar
- 1 teaspoon xanthan gum
- 2 teaspoons vanilla extract
- 1/3 cup icing sugar
- 1/2 peach, sliced
- 2 kiwi fruits, peeled and sliced
- 6 strawberries, cut in half
- 1/2 cup blueberries
- 1/2 cup raspberries
- Preheat oven to 120°C and line a baking tray with baking paper.
- Using an electric mixer, beat the chickpea juice until it starts to turn white.
- Add the caster sugar, one tablespoon at a time before adding the xanthan gum and 1 teaspoon of vanilla extract.
- Once the meringue is firm, pick your jaw up off the floor and carefully pour onto the lined baking tray, making a large disc about 8cm high.
- Bake in the oven for 2-2 1/2 hours until the meringue is set and off white in colour (longer if you want it crisp the whole way through). Remove from the oven and allow to cool completely.
- Open the cans of coconut cream and drain off the clear liquid. Scoop out the remaining cream and beat with an electric mixer, slowly adding the icing sugar and remaining vanilla extract until whipped.
- Once the meringue has cooled completely, evenly distribute the cream over the top before layering with the fruit.
- I recommend serving immediately as the meringue will soften over time.