3.5 ozs aquafaba/ chickpea water (not reduced)
1/4 tsp cream of tartar
3.5 ozs caster sugar
1 tbsp lemon juice
1 package Berries (for finishing)
1 package Mint leaves (for finishing)
1 package Vegan sorbet (optional)
Preheat the oven to 212F.
Line a baking tray with baking parchment.
Drain the liquid from the tin of chickpeas into a bowl.
In a mixing bowl add the liquid (aquafaba) and the cream of tartar and whisk at medium speed for about 3 minutes,
Add the sugar slowly whilst continuously whisking.
Add the lemon juice and whisk at full speed until the mixture has doubled in volume and is stiff.
Pipe six even circles of the meringue onto the lined baking tray.
Place into the oven and bake for two hours.
Turn off the oven, leaving the meringues inside to cool.
Cream & Finishing
1/3 oz white chocolate (melted) (10 grams)
7 ozs soy yogurt
1 passion fruit (1 fruit)
3.5 ozs Mango (peeled, diced)
Brush the inside of a meringue with chocolate.
In bowl, mix soy yogurt with half of the passion fruit.
Fill up the meringue with the passion yogurt.
Add the diced mango, remaining passion fruit and place berries and mint on top.
Add scoop of vegan sorbet