Magnums are pimped up with torched vegan meringue fluff, and embellished with raspberries and blueberries.
Ingredients:
– ¾ cup Aquafaba (from 1 can of chickpeas)
– 1 cup sugar
– ¼ tsp cream of tartar
– Berries
– Dairy-free Magnum Ice Creams
Tools:
– Stand Mixer / Electric Beater
– Kitchen Blow Torch
Note: This recipe makes approx 1.5 litres of meringue foam, any leftover meringue should be kept in the fridge for use within 1-2 days.
It can also be frozen for up to 4 months, but beaten before use.
Another way to use up leftover meringue is to make hot chocolate!
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Original Source Can Be Found Here
