- Preheat the oven to 110°C (90°C fan) and line two baking trays with baking parchment.
- To make the salted caramel, add the coconut milk and sugar to a saucepan and stir to combine.
- Bring to a gentle boil and cook for 20–25 minutes, stirring frequently, until thickened and caramel-like.
- Stir through the salt to taste and leave to cool completely.
- Place the chickpea liquid into a large mixing bowl.
- Using an electric whisk, beat on a low speed for 2 minutes until foamy.
- Increase to a medium speed for 1 minute, then whisk on high speed until stiff peaks form, which can take up to 10 minutes.
- Add the cornflour and whisk again.
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture is thick and glossy.
- Spoon or pipe 3–4 inch meringues onto the prepared trays.
- Dollop over a little salted caramel and use a skewer, teaspoon handle or chopstick to swirl it through the meringue.
- Bake for 1 hour 10 minutes, or until crisp and cooked through.
- Remove from the oven and leave to cool completely.
- Meanwhile, whip the plant-based cream until it reaches soft peak consistency.
- Pass the Merchant Gourmet Chestnut Purée through a fine sieve to remove any lumps.
- Fold the chestnut purée and maple syrup into the whipped cream.
- Whisk briefly if needed until smooth and fluffy.
- Sandwich pairs of meringues together with generous spoonfuls of chestnut cream.
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