- Liquid from 1 400 g can chickpeas
- 125 g powdered sugar
- 1 pack vanilla sugar
- 500 g strawberries
- 1 can full fat coconut milk (cooled)
Preheat the oven (electric 110°C / fan 90°C). Line one or two baking trays with parchment paper.
Drain the chickpeas in a sieve but keep the liquid. Store the chickpeas in a container to use at a different time. Using an electric hand mixer, beat the chickpea liquid until it has become white, frothy, and has doubled in size. Sieve the powdered sugar. Slowly add the powdered sugar and the vanilla sugar. Continue whipping the mixture until it forms stiff glossy peaks.
Transfer the meringue to an icing bag that is equipped with a large star nozzle. Pipe nests onto the baking sheets. Bake the meringues for two hours (if using two baking sheets, bake them one after another). Do not open the oven door. Turn off the oven and leave the meringues to cool for one hour in the oven. Remove from oven and allow to completely cool.
To serve: Wash, dry and slice the strawberries. Remove the coconut milk from the fridge and flip the can upside down. Separate the solid milk from the liquid, and set the liquid coconut milk to the side. Place the solid coconut milk in a bowl, and beat it using an electric hand mixer. Place some coconut cream in the middle of each meringue, and top with strawberries. Serve immediately.