Bos Kitchen - Cranberry Meringue Pots

Bos Kitchen - Cranberry Meringue Pots

Bos Kitchen has created these gorgeous Cranberry Meringue Pots - a gingernut base layered with cranberry cinnamon compote and fluffy aquafaba meringue. This recipe is a festive twist on the traditional lemon meringue, whilstr minimising food waste by using the water from a can of chickpeas (aquafaba).

Recipe by



• 100g ginger biscuits
• 2 tbsp butter
• 300g fresh cranberries
• 1 tsp cinnamon
• 4 tbsp sugar
• 3 tbsp water
• 1/2 cup aquafaba
• 1 tbsp sugar
• 1 tsp cream of tartar
• 1 tsp vanilla extract


Prepare cranberry filling by adding cranberries, cinnamon, sugar and water to a small saucepan and heat to a gentle simmer. Cook for 10 minutes, until thick and pulpy. Allow to cool.
In a food processor, pulse gingerbread and butter together until it forms a fine crumb. Layer onthe bottom of your pudding pots.
Add aquafaba to stand mixer and fix the balloon whisk attachment. Beat on high for 7-8 mins, until thick and glossy. Add in sugar, cream of tartar and vanilla extract and beat until stiff peaks form.
Layer up puds with cranberry compote and finish with the meringue.