Miss meringues? We’ve given chickpeas a makeover and we love them in this wintry Eton Mess.
1 400g tin chickpeas
100g sugar (Eton Mess)
1 400ml tin coconut milk, refrigerated overnight
¼ tsp salt
3 tbsp sugar
4 oranges, sliced/segmented
2 tbsp mint leaves
30 grams chocolate, shaved
Preheat your oven to 115˚C. Drain your tin of chickpeas over a bowl and keep the liquid (save the chickpeas to make hummus after this - it will make you feel healthy after eating all 12 meringues on your own).
Use an electric whisk to beat the chickpea water for 6-8 minutes, until soft peaks form. Add your sugar in, little by little whilst mixing, until the mixture is glossy (another 2-3 minutes or so).
Line two baking trays with parchment paper, and spoon the meringue mixture into round and flat blobs/clouds/pillows. Bake for 1 hour 10 minutes, until crisp. Let cool for 10 minutes.
To turn it into eton mess, make some coconut whipped cream. Scoop out the “cream” bit of the coconut milk tin into a bowl and whisk (using an electric whisk) for 4-5 minutes, until light and airy. Add salt and sugar and whisk for another minute.
To assemble, lay the meringues on a platter, topped with dollops of coconut whipped cream, orange slices, mint leaves and chocolate shavings.