Mini Banoffee Meringues Recipe

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INGREDIENTS

140ml aquafaba (the drained water from 1 x 400g tin chickpeas)
½ tsp cream of tartar
100g caster sugar
2-3 bananas
25g dark chocolate

METHOD

1. Preheat oven to 180°C.
   Pour the aquafaba into the mixer. Turn the mixer onto high and leave it running. Add the cream of tartar and continue to beat. After two minutes, add the caster sugar slowly. Beat on high for 10–15 minutes, until aquafaba is a thick, meringue-like mixture that won’t fall off a spoon turned upside down.
2. Spoon the mixture onto the lined baking sheets to make nests about 8cm wide, no more than 1.5cm high and smooth on top, leaving 2cm between them. Put the trays in the oven and immediately reduce the heat to 100°C. Bake for two hours, then turn off the heat, leave the door closed and let the meringues cool completely, preferably overnight in the oven. This allows them to set properly and reduces the chances of them cracking due to sudden temperature changes.
3. Caramel sauce: Put the frying pan on a medium heat, pour in the sugar, 75ml of the coconut milk and the salt. Bring to the boil, whisking continuously. Once the mixture has turned caramel in colour, about 10-15 minutes, remove from the heat. Add the rest of the coconut milk and the dairy-free butter, stir through and transfer to a heatproof bowl.
4. Cashew cream: Put the small saucepan over a medium heat, add the nuts and 400ml of the coconut milk. Bring to the boil, then reduce the heat and simmer until most of the coconut milk has evaporated. Transfer to the liquidiser, add the icing sugar, vanilla and remaining 200ml coconut milk. Add the banana to the liquidiser, blend until smooth.
5. Place meringue nests on serving plates. Cover with long diagonal strips of banana, dollops of coconut cream and lashings of caramel sauce. Finely grate over the chocolate and serve.

   

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