Ingredients
1 dl (~ ½ c.) aquafaba/Chickpea water
1 tsp lemon juice
½–1 tsp vanilla sugar
1 ½ dl (2/3 c) sugar
1 package soy whipping cream
Blueberries, raspberries
Mint leaves
Instructions
Heat the oven to 100° C (212°F). Beat the aquafaba, lemon juice and vanilla sugar to a white foam with an electric beater. Add the sugar a little at a time while continuing to whip. Whip to a firm meringue. You should be able to turn the bowl upside down without it spilling out. It may take some time.
Spoon or pipe the meringue batter (in the size you want) onto a baking tray lined with baking paper. Set the tray in the middle of the oven for about 1 hour. Turn off the heat but leave the meringues in the oven for 1 more hour.
Whip the soy cream. Spread the cream over the meringue and decorate with lots of berries and a few mint leaves.