Set the oven temperature to 100 °C.
Drain the chickpeas, so that only the cooking water remains. Lightly whisk the cooking water and then add the sugar a little at a time, continuing to whisk. Increase the speed after a while.
Whisk until a solid meringue forms and fold in the vanilla sugar and cornflour. Pour the mixture into a piping bag and pipe 8 meringues onto a baking sheet lined with parchment paper.
Bake the meringues in the bottom of the oven for about 2 hours. Switch off the oven and leave the meringues to cool.
Meanwhile make the blueberry mousse. Bring the blueberries, jelly sugar to the boil, and simmer for about 1 minute. Refrigerate the mixture for 1–2 hours. It should be completely cooled.
Whip the cream and fold in the cold blueberry jelly a little at a time. Stir into a smooth mousse. Keep in the fridge, and whisk again before serving for a thicker consistency.
Make a small hole in the centre of the meringues. Pipe or spoon the mousse into the centre of each meringue. Sprinkle a little flavoured sugar over the top.
Tip! If you don't want a vegan dessert, use 4 egg whites, 300 ml sugar, 1 tsp vanilla sugar and 1 tbsp cornflour for the meringues and whipping cream in the blueberry mousse.
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