Mom is sure to love this sweet and sensational-looking dessert made with aquafaba meringue. The meringue’s crisp texture provides contrast with the fluffy whipped coconut cream, topped with mango purée and sweet mango chunks. Lime zest and mint bring everything together, while a dash of blue matcha makes the meringue’s interior a subtle surprise.
[callout]
Meringue dos and don’ts
Aquafaba isn’t as easy to work with as egg whites, but these tips will help you make the most of your meringue.
- Do start early. Consider making the meringue the night before to allow it to cool overnight.
- Don’t skip the step of reducing and chilling your aquafaba in advance.
- Do use cream of tartar and xanthan gum to help stabilize the meringue.
- Do add sugar slowly, a bit at a time.
- Do allow your meringue to cool fully before using.
- Do create a stencil to shape the right size for your meringue by marking a circle on parchment paper using your overturned 9 inch (23 cm) serving plate; make meringue slightly smaller than the circle so that, once cooked, it will fit on the serving plate.
[/callout]
[callout]
Blue matcha
Butterfly pea flower powder is also known as blue matcha, but it doesn’t contain any of that green tea we know as matcha. It’s simply butterfly pea flowers that have been dried and ground into a fine powder that is caffeine free. Blue matcha gives a bright blue colour to foods, and when acid is added, that blue turns to purple. The whole bright blue flowers are often used steeped in hot water as a herbal tea, and are prized for their blue colour, rich in antioxidants.
[/callout]
This recipe was originally published in the May 2025 issue of alive magazine.