Preheat oven to 100°C/212°F/Gas ¼. Place aquafaba into a large mixing bowl and add the cream of tartar. Using an electric hand whisk, whip the aquafaba until very thick and stiff. The mixture should not slip out of the bowl when tipped on its side.
Add a spoonful of the caster sugar to the aquafaba and whisk until fully incorporated. Repeat this process until all the aquafaba has been used. The mixture will become very thick and glossy.
Add the mint extract and whisk once more to combine.
Dab a blob of meringue in each corner of a baking sheet and use this to stick a layer of parchment paper to the tray.
Using a piping bag and nozzle, or a sandwich bag with the corner snipped off, prepare to pipe the meringues by dripping a few drops of gel colour down the sides of the bag to create stripes.
Spoon the meringue mix into the bag and squeeze small blobs onto the parchment, leaving a little space between each. Transfer to the oven and cook for 1 hour. If time allows, open the oven door a little after cooking and leave the meringues to cool completely. This helps to dry them out completely. Store, once cooled, in a cool, dry place.
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