- Preheat the oven to 110°C (90°C fan) and line two baking trays with baking parchment.
- Place the aquafaba into a large mixing bowl and whisk on a low speed for 2 minutes until foamy.
- Increase to a medium speed for 1 minute, then whisk on high until stiff peaks form, up to 10 minutes.
- Add the cornflour and whisk again.
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture is thick and glossy.
- Spoon or pipe the mixture into 12 meringues, approximately 3–4 inches wide, creating a dip in the centre of each.
- Bake for 1 hour 10 minutes, or until crisp and cooked through. Leave to cool completely.
- Meanwhile, push the Merchant Gourmet Chestnut Purée through a sieve and stir through the maple syrup until smooth.
- Whip the plant-based cream until it holds firm peaks.
- Spoon a little chestnut cream into the centre of each cooled meringue.
- Pipe the whipped cream on top to create a cone shape.
- Transfer the remaining chestnut cream to a piping bag fitted with a small nozzle and pipe fine squiggles over the cream to create the classic Mont Blanc effect.
- Dust with icing sugar and finish with the chocolate shavings before serving.
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