Chocolate Dipped Maple Meringues

Method

• First reduce the chickpea brine. Pour it into a saucepan and boil for 2-3 minutes until reduced 2/3 of a cup. Set aside to cool for at least ten minutes.

• Once the brine is cool, add it to the stand mixer and beat on high until foamy. Once soft peaks form, add the cream of tartar. Beat for 3 minutes.

• Start adding the maple syrup in 1/4 cup increments, pouring slowly and beating until fully incorporated. The meringue will form stiff peaks.

• Beat in the vanilla bean paste. Spoon the mixture into a piping bag and pipe the meringue into medium sized rounds.

• Repeat until there is no more space on the trays. Bake the meringues in the oven for 2 hours.

• Remove the trays from the oven and allow the meringues to cool for 20 minutes.

• Whilst the meringues are cooling, prepare the chocolate dip. In a heat proof bowl over a pan of boiling water, melt the chocolate and coconut oil, stirring to incorporate.

• Once the meringues are cooled, carefully peel them off the paper and dip half of each into the chocolate mixture.

• Store in an airtight container in the fridge.