Recipe for Meringue Nests with Caramelized Apples

Place the rack in the center of the oven. Preheat the oven to 120 °C (250 °F). Line a baking sheet with parchment paper. Preparing the nests: In a small saucepan over medium heat, reduce the aquafaba for 15 to 20 minutes or until you obtain about 80 ml (⅓ cup) of liquid. Let cool slightly.

Using a stand mixer, whip the reduced and warmed aquafaba, cream of tartar, and xanthan gum until stiff peaks form. While whipping, gradually add the powdered sugar, about 40 g (¼ cup) at a time, allowing approximately 15 seconds between each addition. Add the vanilla and whip for 2 minutes or until the mixture is smooth, white, and firm.

Using a pastry bag fitted with a star tip or a 60 ml (¼ cup) ice cream scoop, shape 6 meringue balls and place them on the prepared baking sheet, spacing them apart. Using a wooden spoon or spatula, create a hollow in the center of each ball.

Bake for 1 hour or until the meringues are dry and come away from the paper. Turn off the oven and let them dry for about 2 hours with the oven door closed. Remove from the oven and let cool on the baking sheet.

Preparation of caramelized apples In a large non-stick skillet, melt the plant-based butter, brown sugar, and cinnamon. Add the diced apples and sauté until they are caramelized and tender, about 5 minutes. Allow to cool.

To finish Assembly: At the moment of serving, distribute the whipped cream in the center of the meringue nests and top with caramelized apples.