Eggs are canceled - aquafaba is all you need for delicious vegan meringue and poached pears are the perfect filling
2star anise pods
2cardamom pods crushed
4cups1 litre water
3/4cupicing sugar sifted
1/8teaspooncream of tartar
For the Poached Pears:
Place the water, spices and sugar in a medium to large saucepan and heat gently. Add the peeled pears and cover with a lid. Cook on medium to low heat for 20 to 25 minutes until pears are soft. Drain the pears (reserve syrup for another use if desired). Refrigerate until needed.
For the Meringue:
Mix the aquafaba in a stranding mixer or with a hand mixer for 10 minutes (may take slightly longer with the hand mixer) or until very white and fluffy. Add the icing sugar 1 tablespoon at a time, the vanilla extract and the cream of tartar, until it is thick and still peaks form.
Cut the bottom of the pears if they are not sitting up straight. With a knife or small spatula cover the pears with the meringue. You may have some meringue leftover that you can use for other things. Then sprinkle the crushed walnuts on top of the meringue. Carefully use a small blow torch to brown the meringue. Serve immediately.