- 150 aquafaba (cold chickpea liquid)
- 200g sugar
- 1 tsp apple cider vinegar
- 1/2 tsp xanthan gum
- 2 tsp potato flour
- Pinch of Bourbon vanilla powder
- 1/2 tbsp /to taste Unicorn Superfoods Beetroot Powder
Beat aquafaba with an electric beater for 5-10 minutes on high speed until firm peaks form.
Gradually add sugar and other ingredients beating well after each addition until mixture is well combined. Meringue should be glossy and thick.
Spoon mixture into parchment paper (on baking tray).
Bake for 2.5 hours (100c) or until meringue feels crisp. Turn oven off and leave meringue in oven to cool completely.