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8min read

Winter Eton Mess

by Valentina Concordia

8min read

Miss meringues? We’ve given chickpeas a makeover and we love them in this wintry Eton Mess.

Prep Time

25mins

Cook Time

70mins

Makes

6servings

Ingredients

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

Method

STEP 1

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).

STEP 2

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).

STEP 3

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.

STEP 4

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.

STEP 5

To assemble, lay the meringues on a platter, topped with dollops of coconut whipped cream, orange slices, mint leaves and chocolate shavings.

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