Aquafaba meringues with hibiscus pears

Miraculous egg-free meringues, topped with beautifully fragrant pink pears, are vegan palate-pleasers.

Makes 6

120ml aquafaba (water drained from 1 x 400g can of chickpeas)

110g caster sugar

½ tsp good quality vanilla extract

for the pears:

10 hibiscus flowers (or 3 hibiscus teabags)

2 star anise

1 cinnamon stick

2 tbsp maple syrup

3 pears, peeled and cut in half lengthways, seeds removed

750ml whipping cream (use a plantbased cream to make it vegan)

1 Preheat the oven to 110C/fan 90C/ Gas ¼ and line two baking trays with greaseproof paper or silicon mats.

2 Add the aquafaba to a large bowl and use an electric hand whisk or stand mixer with whisk attachment to whisk for about 15 mins, or until stiff white peaks have formed.

3 Slowly add the sugar, 1 tablespoon at a time, whisking until the mixture forms stiff, glossy peaks. Then stir in the vanilla extract.

4 Spoon the meringue mixture onto two baking trays, three on each and spaced well apart as they’ll expand.

5 Bake for 1 hr 45 mins-2 hrs, then, leaving the door shut, turn the oven off and leave them to cool in the oven for at least another hour.

6 Put the hibiscus, star anise, cinnamon, maple syrup and 600ml of water into a pan and bring to the boil.

7 Lower the pear halves carefully into the poaching liquid, turn the heat down and poach until tender for 15-25 mins, depending on the ripeness of the pears.

8 Lift out the pears, remove the star anise and the cinnamon stick then reduce 1 cup of the poaching liquid to a syrup by boiling at a rapid boil until reduced by half.

9 To serve, whip the cream and dollop a tablespoon onto each of the cooled meringues, then add half a pear and a drizzle of syrup just before serving.

Cook’s note: Ideally, eat these the same day, as the meringues get softer and stickier the longer they’re kept.