Who would have thought that chickpea brine is an excellent substitute for egg whites? Aquafaba, as it's known, can make vegan meringues and pavlovas! My first attempt was ok, but I followed a recipe that put the oven on at 150C which is way too hot, and they turned too brown when I wasn't checking. But yummy anyway with dairy-free cream and fresh fruit.

1 c aquafaba at room temperature (drained from a can of chickpeas)
pinch salt
2 c icing sugar
2 Tbs cornflour
1.5 tsp white vinegar
1 tsp vanilla extract

Preheat oven to 120C. Make sure your mixing bowl is clean and dry. Whisk aquafaba and pinch salt by hand, in a food processor or with an electric beater until stiff peaks form. Reduce speed and slowly add icing sugar by the spoonful. Once all combined beat at high speed until glossy peaks form. Reduce to low speed and add rest of ingredients.
Spread mixture onto 2 baking trays lined with baking paper. You can do 2 large discs to make a meringue cake or 12 or so smaller circles for single-serve meringues.
Lower oven to 90C and bake for 1 to 1 1/2 hours depending on the size of your meringues. Turn the oven off and let the meringues cool in the oven - this will take 3-4 hours.

To make coconut cream: Put a can of coconut cream in the fridge until really chilled. Open and scoop out the coconut fat that has solidified in the can. Whip this as you would runny dairy cream. You could add a spoonful of rice malt syrup and tsp of vanilla extract if you wish. Keep chilled in the fridge until you want to decorate your meringues.