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Preheat the oven to 110ºC.
Line the baking tray with parchment paper.
Fit the Whisk Tool to the machine.
Attach the Mixer bowl to the machine and fit the splashguard.
Add the aquafaba and cream of tartar into the Mixer bowl.
Whisk on speed Max for about 6 minutes until stiff peaks form.
With the machine running, gradually add the sugar to the bowl.
Whisk on speed Max for about 4 minutes until stiff, white and glossy.
Roughly spoon the mixture onto the lined baking tray.
Bake for 2 hours at 110ºC.
Keep the oven door shut, and after two hours, leave the meringues in the oven as it cools for a further couple of hours or overnight.
For the coconut cream
Add cream of coconut milk (discarding the liquid), yoghurt, sugar and vanilla to the bowl.
Whisk until combined.
Spoon cream onto the cooled meringues.
Top meringues with the berries and pistachios.
Drizzle with maple syrup.
Serve immediately.
Preheat the oven to 110ºC.
Line the baking tray with parchment paper.
Fit the Whisk Tool to the machine.
Attach the Mixer bowl to the machine and fit the splashguard.
Add the aquafaba and cream of tartar into the Mixer bowl.
Whisk on speed Max for about 6 minutes until stiff peaks form.
With the machine running, gradually add the sugar to the bowl.
Whisk on speed Max for about 4 minutes until stiff, white and glossy.
Roughly spoon the mixture onto the lined baking tray.
Bake for 2 hours at 110ºC.
Keep the oven door shut, and after two hours, leave the meringues in the oven as it cools for a further couple of hours or overnight.
For the coconut cream
Add cream of coconut milk (discarding the liquid), yoghurt, sugar and vanilla to the bowl.
Whisk until combined.
Spoon cream onto the cooled meringues.
Top meringues with the berries and pistachios.
Drizzle with maple syrup.
Serve immediately.