Utterly delicious dessert

This morning while cooking a chicken and veg curry I decided to add a tin of butterbeans to the pan. Of course I couldn't throw away the water from the tin now could I? I put it into a small pan and heated it until it reduced by about half. When it cooled I was in the process of whipping it up and had just added some sugar when a thought struck me.  I have made microwave meringues a number of times but always used egg whites.  I wondered whether it would work if I used the whipped bean water. I stopped adding sugar and switched to using icing sugar.  I didn't weigh anything but just kept adding the icing sugar until I had a very stiff 'dough'. I rolled it onto balls about the size of a walnut and cooked  four at a time on a plate that I had lined with greaseproof paper.  I cooked them for about two and a half minutes then left them to cool.  I made a larger one too and they are beautifully light, crisp and airy.  This evening I spread the larger one with thick double cream and topped it with fresh mango.  Both Tony and I love meringue and it made the most divine dessert.  When I have made microwave meringues in the past they stored for ages in an airtight tub.  I will let you know how long these stay crisp.