Eton Mess - summer's here
This recipe for a vegan meringue uses aquafaba. That’s the water that comes in a can of chickpeas (who knew?!) This water is an excellent replacement for egg whites, as, the protein from the chickpea leaches into the water and behaves in a similar way to egg protein.
400g can chickpea
100g golden caster sugar
Pe-heat the oven to 110C fan/ gas mark 1/4. Line a baking tray with grease proof paper. Drain the water from the can of chickpeas into a bowl.
Using an electric whisk start by whisking the water until it begins to stiffen. Slowly add the sugar and continue to whisk the mixture until the water becomes thick and glossy abs begins to stiffen. This takes approximately 10 minutes. Spoon the mixture into round blobs on to the tray and bake in the oven for 1 hour 15 minutes. Take out of the oven and leave to cool. Whilst they are cooling chop up a punnet of strawberries and break up a Hiya bar.
Put the meringue in a bowl and load with delicious strawberries and cream. For an alternative spin on a traditional dish, why not top it off by crumbling a Hiya bar over it – the cardamom is a personal favourite. Now sit back and savour the taste!