How can you veganize a recipe that is usually dominated by egg whites? AQUAFABA! Aqua-what? This recipe is a dead ringer for the original. Pavlova was my all time favourite dessert in the entire world. When I went vegan, I wasn't sure it would be possible to replicate it but when I bit into this, my jaw dropped and I squealed with happiness. I did it.
Aquafaba is the liquid that comes in a can of chickpeas! Yup, that stuff you usually dump down the drain has officially turned into gold. Well, after 10 minutes of whipping, that is.
1 can chickpeas (about ½ cup chickpea liquid)
1 cup caster sugar
1.5 tsp vanilla extract
1 tsp cream of tartar
½ tsp Apple Cider Vinegar
-Preheat oven to 210F
-Strain chickpea liquid through fine sieve x2
-Beat liquid with electric beaters on low until super foamy
-Add Apple Cider Vinegar and cream of tartar and continue on medium until soft peaks have formed, YOU CAN'T OVERBEAT AQUAFABA so just go for it.
-Add 1/3 of the castor sugar into the mix and beat until glossy
-Continue adding rest of sugar 1 tbsp at a time
-Add vanilla extract and fold in or beat on low
-Bake for 1.5 hrs then turn off oven until completely cool
-Do not open the oven for about an hour after you turn off the oven. Resists the temptation. Having them in the warm oven will act as a dehydrator and give you that crispy crunch quality.
To make this meringue into Pavlova, simply top it with a store bought coconut whip cream, or get fancy and make your own. Spread it around and add berries, some lemon filling from my lemon tart recipe, and some fresh lemon zest. I suggest assembling the pavlova 10 minutes before serving. The meringue will get slightly soft but the bottom will remain chewy. This dessert literally melts in your mouth. ENJOY!
If you make this recipe, don't forget to tag me on Instagram @KaitlynDickie. Can't wait to see what toppings you choose to put on it!