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Makes 6.

Ingredients:

• 1 x 400g chickpeas
• ¼ tsp salt
• 115g golden caster sugar
• 1 tsp vanilla extract

Toppings:

• Plant based double cream, whipped
• Strawberries/blueberries/raspberries

Method:

1. Oven on to 110C fan/130C. Line a baking tray with baking paper.
   
   
2. Drain the chickpeas. Place the drained chickpea water (aquafaba) into a bowl. Whisk until frothy, about 5 minutes.
   
   
3. Add the golden caster sugar gradually then whisk until thick and glossy with stiff peaks. Add the vanilla extract and mix to combine.
   
   
4. Use a tablespoon to place 6 large dollops of meringue onto the prepared tray. Use the spoon to smooth and shape into roughly 10cm disks. Bake for 2 hours then turn off the oven, open a few inches and leave to cool.
   
   
5. Top with whipped cream and fresh fruit.