*WHIP, WHIP, WHIP* that‘s the secret with aquafaba (chickpea juice)! Chill it first before you start your whipping too. Other essentials for success in this recipe include using a low heat and ensuring a long rest post-cook in the oven.
So versatile, this meringue can be served with an array of toppings, or as Eton Mess and for lemon meringue pie.
For the meringue
100ml chickpea juice chilled
120g caster sugar
1 tsp vanilla bean paste
For the passion fruit
1 cup passion fruit pulp
3/4 cup caster sugar
1/4 cup water
Toasted coconut flakes
Coconut yogurt whipped or coconut cream
They are still good the next day if stored in an airtight container.
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