For the meringue:
120 g of icing sugar
100 g di aquafaba
1 teaspoon of lemon juice
For the chantilly cream:
150 g of Bio Oat Drink gluten-free
50 g of whipping soy cream
30 g of wholemeal cane sugar
21 g of corn starch
1 pinch of vanilla powder
For the meringue: pour the aquafaba into the bowl of the planetary mixer and start whipping it until it has a swollen and foamy consistency.
Add the lemon juice and sugar in 3 parts, waiting 3 minutes between one part and the other. You should obtain a shiny and firm meringue. Transfer all into a pastry bag and draw two disks with small tufts on a baking tray covered with baking paper. Bake the meringues at 90/100° for 2 hours, until they are perfectly dry.
For the chantilly cream: put the cornstarch, sugar and the vanilla powder in a saucepan and stir well.
Add the milk and mix very well to avoid lumps.
Put on the heat and stir continuously until it starts to thicken.
Let the cream cool down, add the vegetable whipped cream and transfer them into a pastry bag.
Cover the first meringue disk with clumps of chantilly cream and overlap then the second disk. Complete with more clumps of chantilly.