serves
4-6
prep
25 minutes
cook
2 hours
difficulty
Mid
serves
4-6
people
preparation
25
minutes
cooking
2
hours
difficulty
Mid
level
Ingredients
- Aquafaba liquid from 1 tin of chickpeas
- ½ tsp cream of tartar
- ¾ cup caster sugar
For the topping
- ¾ cup plant-based cream, whipped to thicken
- 2 passionfruit
- 1 punnet raspberries
- 1 punnet strawberries, sliced
- Bunch mint, chopped
Instructions
- Preheat oven to 100°C. Line two baking trays with baking paper.
- Whisk the cream of tartar with the aquafaba in a stand mixer until bubbles start to form. Very slowly (about a tablespoon at a time) rain in the sugar in stages, while continuing to whisk, making sure the sugar dissolves before adding the next amount of sugar. The mixture will start to fill up with bubbles and become light and fluffy. Whisk for 5 minutes until the mixture forms stiff peaks.
- Using a piping bag, pipe the mixture to form the base and then sides of individual cups on the lined tray (or spoon on the meringue and make a well in each with the back of the spoon/spatula). Place in the pre-heated oven and bake for 2 hours.
- When cooled, to serve, add the cream in the middle of each cup and top with passionfruit, raspberries, strawberries and mint.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
