pinch of salt if using no-salt-added garbanzo beans
½ cup of liquid from a 15-ounce can of garbanzo beans, preferably no-salt-added
1 teaspoon apple cider vinegar
½ teaspoon vanilla extract
For the topping:
2 tablespoons orange juice
1 tablespoon berry or apricot jam
1 cup fresh raspberries
1 cup fresh blueberries
1 pint fresh strawberries
1 cup heaving whipping cream
1 tablespoon sugar
½ teaspoon vanilla extract
Preheat the oven to 275°F.
Line a sheet pan with parchment paper. Using a black pen or pencil, trace a 9-inch circle (using a cake pan or pie pan) onto the parchment paper. Turn the parchment paper over onto the baking sheet so that the pen markings are against the pan surface. You should be able to see the traced circle through the parchment paper.
In a small bowl combine the sugar, cornstarch, and salt (if using). Mix until well combined.
Place the aquafaba (garbanzo bean liquid) into a deep mixing bowl, or the bowl of a stand mixer.
Use a hand-held mixer, or the whip attachment of a stand mixer, and begin whipping the aquafaba until it holds soft peaks, about 1-2 minutes.
Add about ⅓ of the sugar mixture and whip on high for about 30 seconds. Turn off the mixer and add the apple cider vinegar and half of the remaining sugar mixture. Whip on high for about 30 seconds. Turn off the mixer and add the remaining sugar mixture and the vanilla extract. Continue to whip on high until stiff peaks form and the meringue is glossy. To test, pull the beaters or whip attachment out of the mixture and the action should create a peak of meringue that holds its shape.
Use a spatula to pile the meringue into the center of the circle on the parchment paper. Starting from the center, begin pushing the meringue out toward the edges of the circle and try to create taller edges around the meringue, in the shape of a plate or shallow bowl.
Place the meringue into the preheated 275°F oven and immediately turn the oven temperature down to 250°F. Bake the meringue for 45 minutes, then rotate the pan and bake for another 45 minutes. The meringue will grow slightly during baking. When the meringue has baked for 1 hour 30 minutes total, turn the oven off but leave the meringue in the oven for an additional 60 minutes.
In a large bowl combine the orange juice and berry or apricot jam. Rinse the blueberries and raspberries and add them to the bowl. Rinse the strawberries, remove the green tops, cut into quarters, and add them to the bowl. Gently stir the berries until coated with the orange juice and jam mixture. Chill the berries until ready to serve.
Place the heavy whipping cream, sugar and vanilla extract in a deep mixing bowl, or in the bowl of an electric mixer. Whip the cream until soft peaks form, about 1-2 minutes.
Carefully remove the meringue from the parchment paper (if it is stuck in places) and place the meringue onto a serving plate or cake stand. Spoon the whipped cream into the center of the meringue and gently spread out to within 1 inch of the edge of the meringue. Take care to keep the whipped cream billowy and cloud-like. Alternately, use a large star-shaped icing tip to pipe the whipped cream onto the meringue. Remove the berries from the refrigerator and stir to re-distribute the juices. Gently spoon the berries evenly over the whipped cream.
Present the dessert to your family or guests, then serve immediately.