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In the bowl of a stand mixer, start beating the aquafaba and cream of tartar on medium speed and increase speed a little after every minute for about 5 minutes until soft peaks form. Now add the sugar, vanilla, almond, and salt and beat on high until stiff peaks form. At this point it should be very stiff and hold its shape well.
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Pre-heat your oven to 100 degrees F (80C) and line your baking tray with parchment paper or a non-stick baking sheet.
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Put you meringue into a piping bag fitted with a large pastry tip. Start by piping a dot in the center of your meringue nest, then in one continuous motion go around the dot twice to make a bigger circle, and then go around again on top of the outer circle to make the sides.
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Continue piping until you've made all of your nests then it's time to bake. Place the meringue nests into the oven and bake for 1 hour 45 minutes.
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After they're finished baking leave them in the oven until it has cooled completely and then take them out (by letting them slowly cool it will help them not to crack).
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Once completely cooled, remove from the oven and spoon in the blueberry filling and top with fresh blueberries if desired. Serve immediately.