Instructions

Set a sieve over a jug and drain the chickpeas, reserving the liquid (aquafaba). Chill the aquafaba. Chill the chickpeas in an airtight container to use in other recipes.
Heat the oven to 130°C/110°C fan/gas ¾. Transfer the aquafaba to a stand mixer fitted with a whisk attachment (or to a large mixing bowl to be whisked with an electric mixer). Whisk for 8 minutes or until the meringue holds soft peaks when the whisk is lifted. Add the sugar, 1 tbsp at a time, whisking constantly for 15 minutes or until the sugar is completely dissolved. Whisk in the cornflour.
Spoon the meringue onto the lined baking sheet in pillows, forming a rough rectangle. Using the back of the spoon, make a slight dip in the middle, then transfer the meringue to the oven and bake for 1½ hours. Turn the oven off
(don’t open the door) and leave to cool for another 2-3 hours (see Make Ahead).
Halve the passion fruit and scoop out the seeds into a bowl. Add the lime juice, then stir to separate the seeds from the juice.
Whisk the chilled coconut cream in a clean mixing bowl until it forms stiff peaks. Turn the mixer to low speed and whisk in the maple syrup, if you like, to sweeten.