Peanut Meringues
Makes 8
Aquafaba — which simply means ‘bean water' — is a fabulous ingredient that creates airy meringues without any eggs. Flavoured here with peanuts, topped with coconut yoghurt and some beautiful mango to create little individual treats.
• 50g (1.7oz) peanuts
• 140ml (5fl oz) aquafaba (you should get this amount from a 400g /14oz can of chickpeas)
• 140g (5oz) caster sugar, or as needed, plus 4 tablespoons
• 2 mangoes, stoned, peeled and cut into cubes
• 300g (10.5oz) coconut yoghurt
1 Dry-toast the peanuts in a frying pan for 2 minutes, then crush them in a mortar and pestle into small pieces. Set aside to cool.
2 Preheat the oven to 120°C/250°F/Gas ½. Line 2 baking sheets with non-stick baking paper.
3 Drain the chickpeas and measure the liquid from the can (usually 140ml/5fl oz). Use the exact same quantity of sugar for the meringue. Start to whisk the aquafaba on its own, in a clean bowl with an electric whisk, for 6-8 minutes, until it's fluffy and has formed soft peaks. Slowly add the same amount of sugar, 1 tablespoon at a time, while whisking continuously. Now, whisk for a further 5 minutes until glossy and stiff.
4 Spoon 8 portions of meringue from the mixture on to the prepared sheets. Sprinkle some of the peanuts on top and bake for 2 hours, until crispy and dried out. Set aside to cool completely.
5 In a saucepan, heat the 4 tablespoons of sugar until it starts to turn golden. Add the mangoes and cook over a low heat for 3-4 minutes until they start to soften and slightly change colour.
6 Place the individual meringues on serving plates, dollop on some coconut yoghurt, arrange the mangoes on top, sprinkle with the remaining peanuts and serve immediately.
7 You can prepare the meringues a day in advance, but only assemble when you are ready to serve.