This Pavlova is so easy and has just 3 ingredients. It can be kept vegan and gluten free and still be completely delicious.
Drain the chickpeas and KEEP THE 'JUICE'. This is called Aquafaba and is a magic substitute for egg white.
Put the chickpeas aside and make some hummus later.
Preheat the oven the 130°C
Whisk the Aquafaba with an electric whisk until it forms stiff peaks . Then gradually add the sugar, no more than a tablespoon at a time and make sure each spoonful is dissolved and properly incorporated before adding the next one. When its all in continue to whisk until it is all thick and glossy. Finally gently fold through a single table spoon of the cornflour.
Sieve the rest of the cornflour onto 2 paper lined baking sheets - it stops the meringues sticking.
Spoon the meringue into piles on the baking sheets - 6 per sheet - give them room to spread out.
Bake at 150°C for 15 minutes then reduce temperature to 130°C and bake for 1 hour 10 minutes or until the outside of the meringues is dry, firm and crisp. Turn off oven and leave (without opening the door) for at least a few hours or overnight until meringues have completely cooled. Don't open the oven at any time during cooling.
Serve with whisked coconut yoghurt - sweetening it with date paste adds a new dimension to the chocolate yog and goes brilliantly with summer berries.