Add sugar and arrowroot flour, and continue beating until almost stiff.
Pipe meringue onto 2 parchment-lined baking sheets. Make at least 8 disks each about 3-inches in diameter and at least 8 little “toppers.” (See video and photos.)
Bake in preheated oven for 90 minutes. Cool on a wire rack. Store in an airtight container in refrigerator until ready to use.
Dairy-Free Vanilla Ice Cream
Pour gelatin over 1/4 cup coconut milk. Add 1/4 cup boiling water, stirring constantly until gelatin is completely dissolved.
Add remaining 1 1/4 cups coconut milk and all other ingredients to a high speed blender. Add the gelatin mixture. Process until smooth.
Chill the mixture in the refrigerator for an hour.
Process chilled ice cream mixture in an ice cream maker according to manufacturer’s instructions, about 30 minutes.
As homemade ice cream tends to freeze very hard (We don’t put antifreeze in it!), you may want to scoop it out and freeze it in individual scoops on parchment paper. After a few hours, put your solid scoops of ice cream into an airtight container for longer-term storage in the freezer.
Cook blueberries and 1/2 cup maple syrup together over medium heat in a small saucepan until berries pop and mixture is saucy.
Stir in vanilla and sea salt. Set aside to cool. Store in refrigerator until ready to use.
Just before serving, place a large merengue disk onto each of 8 serving plates. Top each with a scoop of ice cream, a drizzle of blueberry sauce, and a little meringue topper. Sprinkle fruit around it all, and enjoy!