Bejewelled meringue nests (with fresh berries)Makes: 18 meringue nestsPreparation time: 4 hours 30 minutes (including baking time)

INGREDIENTSFresh mixed berries: raspberries , blackberries, blueberries, mint sprigsFor the meringues...The water out of one 400g can of chickpeas, drained and strained (apparently the water from other beans works too!)140g icing sugar1 teaspoon cream of tartar1 teaspoon lemon extract

For the whipped coconut cream...250ml coconut cream, refrigerated2 tablespoons icing sugarSeeds of 1 vanilla pod OR 1 teaspoon vanilla extract

EQUIPMENT1 large bowl (This must be very clean - any residue or oil could cause your meringues to deflate!)

1 medium or large bowl

Electric hand whisk or stand mixer

Piping bag with large nozzle of your choosing (mine was a star nozzle)

3 large baking trays

Greaseproof paper

Medium-large saucepan

DIRECTIONSFor the meringues...1./ First, preheat your oven to 100 degrees Celsius, and line your baking trays with greaseproof paper.

2./ Add the chickpea water to a large, clean bowl and beat on high speed with either an electric whisk or stand whisk. Do this for about 5 minutes.

3./ After 5 minutes, while continuing to beat, gradually add in the icing sugar, a bit at a time. Once all the sugar is incorporated, sprinkle in the cream of tartar and the lemon extract.

4./ Keep beating until the meringue is glossy, with very stiff peaks.

5./ Scoop the meringue into your piping bag, pushing it down gently with a spoon or spatula. If the mixture doesn't all fit in one go, you can do the piping in batches.

6./ Pipe nests of meringue onto your lined baking sheets. To do this you basically want to first make a small circle (about 3 inches across), then add a two or three spirals on top, around the outer edge.

7./ Bake in your preheated oven for 2 hours and 45 minutes. Then, switch off the oven and leave the meringues in there for an extra hour or two. They should be completely dry when you remove them.

For the whipped cream...9./ Make the whipped cream just before assembling your meringues. Add the coconut cream to a bowl and whisk on high speed until thickened, sprinkling in the vanilla and icing sugar halfway through.

To assemble...10./ Serve your meringues fresh, topped generously with lemon curd and whipped cream. If you aren't eating them immediately, put them straight into an airtight container and refrigerate.