Preheat the oven to 180°C.
Peel, core and quarter the apples, then cut each quarter into 4 slices and place in saucepan filled with water.
Drain off water, then add 1 tbsp of water, sugar and lemon juice.
Place on a medium heat, pop on a lid and stir occasionally until apples are cooked (about 10 mins).
Meanwhile make the meringue.
Add the aquafaba and cream of tartar to a spotlessly clean glass bowl and whisk with an electric whisk on high until stiff peaks form (can take anywhere between 3 – 6 minutes). You know it’s ready once you can hold the bowl upside down without it moving.
Then gradually add 1 dessert spoon of sugar at a time and carry on whisking (adding to the opposite side of your whisk stops it flying out of the bowl) until all the sugar is incorporated and you have a smooth glossy meringue.
By now your apples are ready so tip into heat proof serving dish and spread out evenly.
Next tip the meringue out on top of the apples and spread out with a spatula.
You can pat the spatula across the top to make ruffles or just have a smooth finish if you prefer.
Then place on a baking tray and bake in the oven and bake for 15 minutes or until lightly golden and crisp on top. (Don’t over bake or the meringue may burst out over the sides so keep an eye on it).