1. Meringue: Preheat the oven to 250°F. Line a baking sheet with parchment paper.

2. Combine the aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.

3. Whip on low speed until foamy, then gradually increase the speed to high and whip until white, glossy and stiff peaks begin to form.

4. Slowly add the sugar and cornstarch while whipping on high. Continue to whip until glossy and stiff peaks form, about 5 minutes more.

5. Transfer the merengue to a piping bag and pipe rounds onto the prepared baking sheet. Alternatively, dollop the meringue onto the sheet using a spoon.

6. Bake the meringues for 45 minutes. Turn the oven off and let the meringues sit inside to dry out for 1 hour.

7. Poached pears: Combine the sugar, saffron, star anise and rosewater, if desired, with 4 cups water in a medium saucepan. Bring to a gentle boil, then reduce to low heat.

8. Peel and cut the pears in half. Remove the cores using a melon baller or a teaspoon measuring spoon.

9. Add the pears to the saffron liquid, cover, and poach until tender when pierced with a knife, 25 to 30 minutes.

10. Remove the saucepan from the heat and let the pears cool completely in the poaching liquid.

11. Remove the pears from the liquid and thinly slice them.

12. Pistachio cashew cream: Combine the cashews, pistachios and maple syrup in a blender and puree until smooth.

13. To serve, place a meringue on each plate. Top the meringues with some pistachio cream and pear. Sprinkle with chopped pistachios, if desired.

Chive Jalapeño Poppers

Ingredients

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