As mentioned many times before, berries are my life. And this time, I’ve fancied myself some berry Pavlovas. Mainly, because why not, but also due to seeing them literally everywhere recently! It’s like the international meringue festival, and I just simply can’t miss a good party when I see one! Especially if it involves berries. Plus if this is not pure taste and look of summer, then I don’t know what is!
I’ve been familiar with aquafaba for a little while now, but this is first time in my life when I’ve made meringue with it. If you read my post about the fluffiest pancakes ever, you will remember this little, clever and awesome substitute for egg whites. And the results, once again my friends, were flippin awesome!!!
Making vegan meringues can be a bit tricky, so it may take some practice, but there are tons of tips available online, I found this awesome Vegan Meringue Group on Facebook, and there are millions of discussions, troubleshooting and advice when it comes to making vegan meringue. So check it out as you may also find it helpful!
All the efforts and failed attempts paid off, they came out perfect this time! So don’t get discouraged first time if they do not look like you have imagined they would. And remember, even if they don’t look too pretty, they will still taste awesome!
This is truly what eating a cloud must taste like. So light and airy, almost like a pillow. Mini pillow that just asks to be loaded with berries.
What’s even better, some of the meringue is still left, and I’m thinking Eaton mess is coming…
Traditional Pavlovas made with aquafaba!
- 1/2 tsp vanilla essence
- 1/4 tsp cream of tartar
- 3/4 cup icing sugar
- 1/2 tsp lemon juice
- 1 cup of liquid from can of unsalted chickpeas
- 1/2 cup blackberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 400 ml canned coconut milk (refrigerated overnight)
- 3 tbs icing sugar
- 1 tsp lemon juice
In a large bowl, mix the liquid from chickpeas with cream tartar and vanilla.
Using electric whisk, start beating on high speed and start adding sugar.
Keep beating until stiff peaks hold in the meringue without it collapsing (it should take about 8-10 mins).
Line a baking sheet with parchment paper and using a piping bag, form meringue into even nests.
Bake in 110 Celsius for approximately 2 hours.
Take out of the oven and let them cool completely.
Scoop out the thick layer of coconut cream that has solidified at the top of the can into a bowl.
Using electric whisker, whisk together coconut cream, lemon juice and sugar until stiff peaks will form (about 8 mins)
Top with whipped coconut cream and berries.