Vegan Meringues with Lemon & Passionfruit are made with aquafaba, made by whizzing up chickpea brine water with sugar.
These mini-pavlovas are ideal to serve with vegan cream. You can make these ahead of time, perfect for a garden party.
This chef is author of the fabulous book No-Bake Vegan Desserts. A trained classical chef, recipes in the book include Creamy Pistachio Tart, Cherry Bomb Cheezecake, Cardamom, Vanilla & Clementine Crème Brûlée, Banoffee Cupcakes and Salted Caramel Donuts.