Eton mess vegano y fácil

Instrucciones

1. To make the meringues, pre heat oven to 110C/90C fan/Gas mark 1 and line a baking tray.
2. Take a large bowl and pour in the drained chickpea water/aquafaba. Add apple cider vinegar to stabilise the mixture. Beat the water with an electric whisk until it's white, fluffy and holds stiff peaks.
3. Gradually whisk in the caster sugar a bit at a time until your chickpea meringue reaches stiff peaks.
4. Now add the vanilla. The mixture should become beautifully glossy, thick and sticky.
5. Spoon or pipe the meringue mixture onto the lined baking tray and bake for 1hr 30 mins, or until they come off the paper easily. Leave them to cool.
6. Once cooled, crush up the meringues and mix in a bowl with the coconut yoghurt and half the berries.
7. Divide mixture between 4 glasses/bowls and top with remaining fruit. Enjoy them immediately!