Make vegan meringues

For the coulis, put the raspberries, caster sugar and water into a small pan. Bring to a simmer and cook for 10-12 mins until thick. Press through a sieve and discard the seeds. Allow to cool completely.

Preheat the oven to 120C/100C Fan/Gas ½. Line 2 large baking trays with baking paper.

Put the liquid from a shaken tin of chickpeas into a processor (or use a handheld mixer) and beat for 10-15 mins until it forms stiff peaks.

In a separate bowl, stir together the caster sugar, cream of tartar and cornflour. Beat into the meringue a spoonful at a time until incorporated and not grainy.

Put 4 dollops of the mixture onto each tray, and top each with 1-2tsp of the coulis. Dip a cocktail stick or the end of a spoon into the coulis and swirl to make a marble effect.

Bake in the centre of the oven for 2-2½ hrs until the outside of the meringues is crisp. Remove from the oven and leave to cool.

Use straight away or store at room temperature in an airtight container for up to 2 days.