6 tbsp aquafaba (liquid from a can of unsalted chickpeas)
3/4 cup caster sugar
1 tsp cream of tartar
1/2 tsp vanilla extract
1 1/2 tsp coconut extract
Toasted pistachios and desiccated coconut
Purple gel food colouring optional
Pour the aquafaba in to the bowl of a clean stand mixer with the balloon whisk attachment. Whip until soft peaks form, about 6 minutes.
Add in the cream of tartar and gradually pour in the sugar in 2 stages, allowing about 1 minute between each addition.
Add the vanilla and coconut extracts and whip until thick and glossy, about 6 minutes.
Swirl through any food colouring, if using. I opted for this gorgeous lilac to violet gel colour.
Line 3 x large oven trays with greaseproof paper. Use an ice cream scoop to dollop the meringue mixture on top, leaving some space in between each one. Flatten and rough up slightly with a teaspoon. Sprinkle with ground pistachios and desiccated coconut.
Bake at 120C for 2 hours, until fully dry to the touch. After 2 hours, crack open the oven door and allow the meringues to cook. Gently twist each one to lift off the paper. Serve with whipped coconut cream and raspberries.