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Ingredients
- 120g Aquafaba
- 225g Caster sugar
- 1tsp Cornflour
- 1.5tsp Cider vinegar
- 1tin (400ml - make sure it’s chilled in the fridge overnight) Coconut cream
- Fresh fruits and berries)
Serves: 30 bite-sized
Method
To Prepare the Aquafaba
- Heat your aquafaba in a small saucepan until it has reduced by a third. You will need 120ml of reduced aquafaba. Allow to cool then chill in the fridge until cold.
To Make the Meringue
- Preheat the oven to 110 degrees full fan. Line a baking tray with baking paper and have a piping bag ready with a round nozzle. Place 120ml aquafaba in the bowl of an electric stand mixer. Whisk on high for at least 10 minutes until stiff peaks have formed. Keep going until you have the stiff peaks - occasionally, this may take 15-18 minutes.
- Continue whisking for a further five minutes adding 225g caster sugar a spoonful at a time. Whisk in the cornflour and cider vinegar. Your meringue should now be very thick and almost glossy in appearance. If it feels too runny, continue whisking.
To Make the Filling
- When ready to serve, take the tin of coconut cream out of the fridge and whisk for 3-4 minutes at high speed with an electric mixer until it’s smooth and well combined.
- Transfer your meringue base to a serving dish, pipe the coconut cream and cover with fresh fruits/berries. Serve as soon as possible.
This recipe was featured in Winning Appliances and WA Good Food Guide-led 'Master of Desserts' activation with Amanda Yong.
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