BUY A QUALITY UNHOMOGENISED COCONUT CREAM, WITHOUT STABILISERS; IT WILL HAVE A THICK LAYER OF COCONUT CREAM ON TOP OF THINNER COCONUT MILK.
You will need to start this recipe a day ahead.
2 x 270ml cans coconut cream (see note above)
½ cup (125ml) aquafaba (liquid from canned chickpeas, see tips)
¾ cup (165g) caster (superfine) sugar
1 teaspoon vanilla bean paste
¼ teaspoon cream of tartar
¼ cup (40g) icing (confectioners’) sugar, sifted
2 teaspoons freeze-dried strawberry or raspberry powder
250g (8 ounces) strawberries, sliced
15g (½ ounce) freeze-dried strawberries, crushed
½ cup (65g) raspberries
½ cup unsprayed edible flowers, optional
Place coconut cream cans in the refrigerator overnight; don't shake or turn cans.
Preheat oven to 100°C/212°F. Line two large oven trays with baking paper.
Whisk or beat aquafaba in a small bowl with an electric stand mixer on high speed until firm peaks form, about 8 minutes (a hand beater will take longer). Gradually add sugar, whisking until dissolved between additions; whisk until thick and glossy, about 10 minutes. Quickly beat in vanilla and cream of tartar on low speed until just combined.
Spoon meringue mixture into a piping bag with a 1cm (½-inch) plain tube. Pipe eight 10cm (4-inch) wide, 2.5cm (1-inch) high heart-shaped meringues onto trays, 5cm (2 inches) apart. (Alternatively, using a large metal spoon, drop eight meringues into trays.) Bake for 2 hours 40 minutes or until crisp. Turn oven off; leave meringues to cool in oven overnight with door closed.
Without shaking, turn cans of coconut cream upside down; open cans. Drain off the thin coconut milk into a jug without disturbing the top layer. Spoon off the thick top layer of coconut cream; you will need about 1 cup. Gently whisk cream in a small bowl with sifted icing sugar and berry powder with a balloon whisk until soft peaks form. Don’t over-beat or mixture will be grainy.
Just before serving, spoon cream mixture onto meringues. Served topped with both strawberries, raspberries and edible flowers, if you like.
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