This dessert goes wonderfully after a heavy meal since this dessert is light and creamy!
Eton Mess [Vegan]
- 3/4 cup aquafaba (see Notes)
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 cups frozen coconut whipped topping, divided (see Notes)
- 3 cups sliced strawberries, divided
To Make the Meringues:
- In a stand mixer, beat the aquafaba on high speed for 5 to 7 minutes, until stiff white peaks form (it’s similar to whipping egg whites).
- Alternatively, you can whip the aquafaba in a large glass or metal bowl using a hand mixer.
- Add the cream of tartar, then whip for 1 minute more to incorporate.
- Gradually add the granulated sugar, about ¼ cup at a time, continuing to beat until the mixture becomes glossy. The meringue should be very stiff now.
- Add the vanilla extract and beat for 1 minute to fully incorporate.
- Preheat the oven to 225°F. Line a large baking sheet (at least 17 by 14 inches) with parchment paper.
- Scoop the meringue into a piping bag fitted with a decorating tip (a #32 star tip is ideal) or into a plastic bag with a corner snipped off.
- Pipe the meringue onto the baking sheet in 2-inch circles, about 2 inches apart. You should get 20 to 24 meringue cookies, depending how much meringue was created.
- Bake the meringues for 1 hour, turning the pan every 15 minutes to allow even baking.
- Turn off the oven and allow the meringues to rest in the oven for 1 hour.
- Remove the meringues from the oven and allow them to cool for 15 minutes before removing from the pan.
- Scoop 1 cup of coconut whipped topping into a large serving dish. Top with 1 cup of sliced strawberries and one-third of the meringues (8 if you made 24 meringues).
- Repeat the layers with the remaining coconut whipped topping, strawberries, and meringues. Serve immediately.