VEGAN Pavlova?! They said it couldn’t be done. HOW?! What on earth would you use to create that crispy delicious crust with no egg whites? Well friends, I’m here to share that once again, aquafaba- the glorious liquid that comes from a can of chickpeas is here to steal the show.
Remember all the times you drained a can of chickpeas and let it slip down the drain? You are going to be hitting yourself over the head now that you know you could have made so many delicious things such as pavlova, macarons and royal icing!!!
Today I’m partnering once again with Choices Markets to share a SUPER easy recipe that is sure to brighten up your days and satisfy that sweet tooth. This vegan pavlova recipe will be one to make again and again and the crazy part is that you can’t even tell it’s made from chickpea water!
Step 1 – Drain Chickpeas
Start off by opening up 1 can of chickpeas and draining through a strainer to ensure there aren’t any bits of actual chickpeas in the liquid. I suggest using a 540ml can. Transfer the liquid into a stand mixer with preferably a whisk attachment but, if you don’t have that and only the paddle attachment like I do, it will work but take a little longer to whip.
Step 2 – Add Cream of Tartar
Sprinkle the cream of tartar along the top of the aquafaba, taking care that it is well distributed. Pouring it all in at once will make it clump and therefore won’t ensure proper even stabilization of your meringue. Gradually turn your mixer to it’s highest setting, step by step as the aquafaba starts to thicken. (Don’t do that right away or it will splatter everywhere!)
Step 3 – Add Sugar
Once the mixture resembles a soft meringue, gradually add the sugar in, sprinkling about 2 tablespoons at a time until completely added in. Sprinkle in some vanilla bean powder (if you have it) and some vanilla extract to add flavour.
Step 4 – Spoon onto parchment
Once meringue is glossy and thick, use a tablespoon or a medium sized cookie scoop to spoon a dollop onto a pan lined with parchment paper. Use the backside of a spoon to smooth and create a “nest” like meringue. This recipe will make about 12.
Step 5 – Bake
Preheat oven to 200*F and adjust racks to the middle/top section of the oven. Bake trays for about 2 hours or until crispy to the touch. Turn off oven and leave trays in allowing them to cool along with the oven.
Step 6 – Plate
Start with one pavlova nest in the centre of the plate. Place a dollop of coconut whip into the centre of the nest and spoon fresh fruit on top. Add another pavlova and repeat. Serve immediately. Keep any remaining pavlova’s in an air tight container for up to 7 days. If they begin to get sticky, simply bake them in the oven again at 200*F until they dry out.
Vegan Pavlova with Coconut Whip and Fresh Berries
- 1 can unsalted chick peas, 540ml
- 1 tsp cream of tartar
- 1/2 tsp vanilla bean powder
- 1 tsp vanilla extract
- 1 cup granulated sugar
- fresh berries of your choice
- So Delicious CocoWhip
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
I hope you enjoy this lovely spring/summer treat and would love it if you shared it with me over on Instagram! Choices Markets is graciously hosting a giveaway with me over there so don’t forget to enter!
You can find other recipes created for Choices Markets here, here and here!
This post was sponsored by Choices Markets. All opinions and recipe creation is my own.