• 400g can Wattie's Chickpeas in Springwater
  • ¾ cup raw sugar
  • 1 Tbsp cornflour
  • ½ tsp Gregg's Ground Cinnamon

  • Spiced Salted Caramel Sauce:
  • ½ cup brown sugar
  • ¼ cup golden syrup
  • ½ tsp Gregg's Ground Cinnamon
  • ¼ tsp Gregg’s Ground Mixed Spice
  • 50g butter
  • 1 cup cream
  • ¾ tsp flaky sea salt
  • Whipped cream (to serve)
  • Seasonal berries (to serve)
  1. Drain Wattie’s Chickpeas in Springwater and reserve the liquid. It should be ½ cup. Refrigerate liquid until cold.*
  2. Preheat oven to 150°C (fan assisted).
  3. Using the whisk attachment of an electric beater, whisk the Wattie’s Chickpeas liquid with a pinch of salt until mixture turns to soft peaks. This will take 5-7 minutes, depending on the power of your mixer. Add raw sugar 1 Tablespoon at a time until sugar has completely dissolved and meringue is glossy stiff. Beat in cornflour and Gregg’s Ground Cinnamon for a further 15 minutes.
  4. Place 16 spoonfuls of meringue mixture, spaced apart onto baking trays lined with baking paper. Bake for 45 minutes. Turn off the oven and leave to cool in the oven for a further 45 minutes.
  5. To make the spiced salted Caramel sauce**: Put the brown sugar, golden syrup, butter, cream, Gregg’s Ground Cinnamon and Gregg’s Ground Mixed Spice into a saucepan. Stir while heating gently until the sauce is smooth and hot. Do not allow to boil. Stir through salt. Allow to cool and then refrigerate until cold. (The sauce will thicken as it cools. This sauce can be made the day before).
  6. To serve: Place 2 meringues onto a plate. Spoon over whipped cream, top with seasonal berries. Pour over the spiced salted caramel sauce.

Top Tips

  • *The liquid must be well chilled before whisking.
  • **Prepare the Spiced Salted Caramel the day before and refrigerate to allow the sauce to thicken and for the spice flavours to develop.
  • Chickpeas can be used to make hummus or added to other recipes like Spicy Roasted Chickpeas and this Mediterranean Spring Power Salad.
  • It is important to cook the meringues as soon as it’s prepared to avoid mixture losing volume.
  • An electric mixer with a stand is useful for this recipe as it requires about 20-25 minutes of whisking.
  • The meringues spread and flatten on cooking so make sure the spoonfuls of mixture are high when spooned onto the baking sheets.

Swap it out

  • Replace berries with tropical fruits such as pineapple, mango, paw paw and passionfruit. We used strawberries, raspberries and pomegranates.
  • Replace cream with coconut cream or thick Greek style yoghurt.

Switch it up

  • Meringues can be crushed. Layer with seasonal fruits and Greek yoghurt. Finish with a yogurt layer and pour over a little of the sauce.

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