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Berry ripple vegan meringues (Ve)


A berry good alternative to your traditional egg meringues.



  • 400g can Co-op chickpeas
  • 125g Co-op British blueberries
  • 150g Co-op British raspberries
  • 120g caster sugar
  • Zest of 1/4 lemon, plus extra to serve
  • 1 tsp vanilla extract
  • 1/2 tbsp cornflour
  • 125ml coconut cream, chilled


1. Drain the chickpeas, reserving the liquid

2. Measure out 80ml of the liquid and chill in the fridge for at least 2 hours, preferably overnight

3. Save the chickpeas to use another time

4. Put half the berries in a small saucepan with 20g of the caster sugar, half the lemon zest, all the vanilla extract and a splash of water

5. Cook over a medium-high heat for 7-8 mins, until the berries have broken down

6. Pass through a sieve into a small bowl and allow to cool

7. Heat the oven to 110°C/fan 90°C/Gas 1/4 and line a large baking tray with greaseproof paper

8. Whisk the chilled chickpea liquid in a medium bowl for 9-10 mins until stiff peaks form

9. Add the rest of the sugar 2 tbsp at a time, ensuring it has dissolved and the meringue has returned to stiff peaks between each addition, this should take about 5 mins

10. Whisk in the cornflour and swirl in half of the berry mixture

11. Dollop the mixture into 6 rounds on the baking tray and transfer to the oven

12. Bake for 1 hour and 15 mins, then leave the meringues to cool in the oven with the door ajar for an hour before allowing to come to room temperature and very carefully peeling them off the baking paper

13. Put the coconut cream in a mixing bowl and whisk for 4-5 mins, until light in texture

14. Whisk in the rest of the lemon zest, then swirl in half the remaining berry mixture

15. Dollop the cream onto the meringues and top with the rest of the berry mixture, the remaining fresh berries, and a little extra lemon zest