Preheat the oven to gas 1 / 140C / 275°F and line 2 baking trays with parchment / baking paper
Pour the measured amount of liquid from the can of beans into the bowl of a stand mixer and set it on a medium speed. If the can liquid is less, add the missing amount into the can, swirl it around with the beans then add it to the rest of the liquid in the bowl
When the liquids starts to inflate and go white & puffy, add the cream of tartar and vanilla & gradually spoon in the sugar with the machine turned up to maximum speed
When the mixture is stiff enough to hold a peak, take generous spoonfuls and place onto the baking trays. You can pipe it on also for prettier meringues or make one large pavlova meringue
If you have too much meringue mixture for your trays, put it in a jar. You can use it as marshmallow fluff, it tastes exactly the same!
Turn the oven down to gas 1/2 mark / 120C / 250°F and bake for 2 hours on the bottom and middle shelves or until the meringues on the higher shelf take on a golden glow. After the 2 hours, swap the trays over so the ones on the bottom shelf can get a bit of colour and bake a further 1 hour
Test the meringue is set on the outside by gently tapping with your finger. If done, leave them in the oven (turned off) to fully set for another hour
Peel the meringues off the baking paper and store in an airtight container for up to 3 days. After the first day they will be a chewy meringue rather than a crispy one
Spread the flat side with some 'marshmallow fluff' or whipped coconut cream and sandwich 2 meringues together for a tasty treat
Or make 'Eton Mess' by breaking some of the meringues up and tossing with sweetened whipped cream and chopped strawberries
https://cookpad.com/us/recipes/362747-vickys-eton-mess-traditional-version
Try a pavlova filled with whipped sweetened cream and fresh berries
