I think there is no other such controversial dessert. How can you make a meringue without eggs? Well, everything is possible if you really want to!
Vegan meringue with pink pitaya mascarpone cream with a hint of lemon, berries and pistachios.
- 150 ml aquafaba (from 1 can of chickpeas)
- 150 g brown sugar
- 1 tbsp vanilla pudding powder
- 1/3 tsp cream of tartar
- 250 g vegan mascarpone
- juice from half lemon
- 2 tbsp powdered sugar
- 2 tsp pink pitaya powder
To make a vegan meringue chill the chickpeas can or separated aquafaba for at least 8 hours. Mix brown sugar with vanilla pudding (or starch flour) and cream of tartar. Beat on low speed adding 1 tbsp of dry ingredients every couple minutes raising the speed through the time. When you reach maximum speed you should get a shiny and thick cream. This will take at least 30 minutes.
Baked in the oven in 110C degrees until crispy. Left inside until it cools down. The time of baking depends on the size of your meringue.
Prepare the cream by beating mascarpone cheese with lemon juice, sugar and pink pitaya powder. Layer on top of the meringue and decorate with fruits.