For the Meringue nests:
The liquid from 1 tin of chickpeas, should be approx 180ml
½ tsp cream of tartar
200g granulated sugar
2 tbsp granulated sugar
- Start by macerating the blackberries: clean them well, then put in a bowl with the sugar and stir so that the blackberries are coated in sugar granules. This will soften the blackberries and cause them to release a juice. This works best after at least 2 hours.
- Preheat the oven to 100C
- Line two baking trays with greaseproof paper.
- To make the meringue: start by whisking the aquafaba and cream of tartar using an electric whisk. Start on a slow setting and gradually increase as the aquafaba starts to take on air.
- Once the aquafaba and cream of tartar have become thick and white, continue whisking on a high setting and add in the sugar a spoon at a time. Keep whisking until the mixture is thick and glossy and forms strong peaks.
- To make the nests I like to spoon a heaped tablespoon onto the tray and using a teaspoon poke in the centre of the mixture and push it out to form a hollow middle. You can pipe the nests if you prefer.
- Once you have made all your nests, put both trays into the oven. Don’t open the oven during cooking.
- Bake the meringue nests for 2 hours, after this time turn the oven off and don’t open the oven for another hour.
- To serve: Spoon coconut yoghurt into the well of the meringue nest and top with blackberries and drizzle over some of the syrup they have released.