To develop plant-based alternatives with the same technical level as traditional recipes, we present Vegan Fruit Meringue, a light, crunchy preparation full of natural flavor. In this version, we have chosen blackberry pulp, a vibrant fruit due to its intense color and its balance between acidity and sweetness, perfect for adding freshness to contemporary desserts.

To replace egg white, we use Sojawhip, a plant-based whipping protein, specifically designed to reproduce the structure and stability of classic meringues. Its air retention capacity and superior volume allow for a light and stable texture, ideal for serving in creamy format or for dehydrating.

In this recipe, after whipping the mixture until a firm and glossy meringue is obtained, we carefully dehydrate it to achieve a crunchy and delicate texture, perfect as a decoration or textural element in modern desserts. In addition, we incorporate Trehalose, a sugar with low caloric power and great thermal stability, which helps to reduce the total sweetness of the recipe without altering the final structure.

The result is a technical and versatile vegetable meringue, with a perfect balance between innovation and naturalness. Ideal for chefs and pastry chefs looking to incorporate plant-based options without sacrificing precision or elegance on the plate.