Serves
8 People
Season
Dietary
Ingredients
Flavourless oil (such as rapeseed or groundnut)
1 x 400g tin chickpeas
Salt
150g golden caster sugar
1 ½ tsp cream of tartar
Seeds from 1 vanilla pod or 1 tsp vanilla paste
350g Vegan yogurt of your choice (we used Nush Protein Natural Almond Milk Yogurt)
Mix of persimmon fruits, green satsumas and pomegranates - or any seasonal fruit available
Zest of 1 lime
Method
1- Drain the chickpeas, catching and measuring out 150ml of the liquid, reserving the chickpeas in the fridge to use another time (drained chickpeas freeze well).
2- Pour the aquafaba into a bowl, add a pinch of salt and then whisk on a medium-high speed until white and very stiff.
3- In another bowl, combine the sugar and cream of tartar. Turn down the mixer speed a little, then add the sugar to the aquafaba one tablespoon at a time, making sure that each has dissolved before you add the next. Then add the vanilla and whisk on high for another couple of minutes. The meringue should now be looking very thick and glossy.
4- Pile the meringue mixture onto the baking tray, trying to keep it as round as possible. Gently make a dip in the middle with a spoon so it can hold the fruit like a nest. Bake for two hours until crisp on the outside, turn off the oven and leave the meringues inside to cool completely – do not open the door.
5-Pile on the vegan yogurt and top with satsuma segments and pomegranate seeds. Finish with the lime zest and dig in!
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