There are lots of methods in the internet world to make these amazing plant-based meringues, but I think my variation (taken from the original Goose Wohlt version from 2015) works the best in creating a wonderfully crisp exterior and soft interior. These meringues will keep in an airtight container for months…in fact, I’m still trying to figure out exactly how long they will keep. So far, I am on month number 3 with no signs of the meringues going off. Use these meringues to make a plant-based Pavlova, Eton Mess, Parfait or Semifreddo. Yield: about 20-40 meringues (depending on how you pipe them)
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