This towering, gorgeous dessert is made possible with the help of chickpea brine, otherwise known as aquafaba. Possessing similar characteristics to egg whites, aquafaba is whippable and makes the most divine vegan meringue.
What you need:
1 cup aquafaba
½ cup superfine sugar
¼ teaspoon cream of tartar
½ cup mixed berries
6 tablespoons soy yogurt
Edible flowers, for garnish
Powdered sugar, to serve
What you do:
- Preheat oven to 225 degrees. Line a baking sheet with parchment paper and draw out a circle 12 inches in diameter.
- Into a bowl, add aquafaba and whisk with a hand mixer 3 to 6 minutes, until soft peaks form. Slowly add sugar and cream of tartar while whisking, until stiff peaks forms.
- Carefully spoon meringue onto parchment-lined sheet and spread to fill circle. Using a spoon, add dollops around edge to make sides higher than the middle.
- Bake 2½ hours, remove from oven, and let cool completely. Carefully cut paper from meringue and transfer to a serving plate. Spoon yogurt on to meringue and top with berries and edible flowers. Garnish with edible flowers, dust with powdered sugar, and slice to serve.
