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...
Berry Pavlovas
Ingredients
- ½ teaspoon vanilla essence
- ¼ teaspoon cream of tartar
- ¾ cup icing sugar
- ½ teaspoon lemon juice
- 1 cup of liquid from can of unsalted chickpeas
Toppings:
- ½ cup blackberries
- ½ cup raspberries
- ½ cup blueberries
Whipped cream
- 400 ml canned coconut milk (refrigerated overnight)
- 3 tbs icing sugar
- 1 teaspoon lemon juice
Instructions
- In a large bowl, mix the liquid from chickpeas with cream tartar, lemon juice 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.
- Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
You can also see this recipe featured on JD Williams Blog, just click here to see it!
Olivia
Hi, can I substitute the can if coconut milk with a can coconut cream? If so must it still be in fridge overnight? Thanks.
Anna
Hi Olivia, you can easily replace it with coconut cream. I would recommend chilling it first, maybe not necessarily overnight but for at least a couple of hours. Hope this helps!
Sapna
Hi Anna, Is there a substitute for cream of tartar? Thanks
annabanana
Hi Sapna, quick Google search suggests using an equal amount of lemon juice instead of cream of tartar, but I haven't tested this method myself. Hope it helps!
Tracy
Hi Anna,
If make the meringue a head of time, and put it in an airtight container, do I keep it in the refrigerator or do I keep it room temperature?
annabanana
Hi Tracy, you can store the meringue in the refrigerator or at room temperature (in airtight container in both cases). Hope this helps!
Bev
Hi Michelle,
I am no expert, but I have been living with Gluten and Lactose intolerance for several years now. I am learning to adjust a lot of recipes to give me flavor as well as helping my system stay calm. SO.......have you considered Splenda? The consistency is very close to Sugar and I have found it works very well when consistency is required.
Best of luck.
BC
annabanana
Hi Bev, thanks so much for stopping by and sharing that tip! I've never tried using it, and would be interested to know the results!
Michelle Salzer
I try to avoid sugar which I replace with either maple syrup, agave or honey. Are any of these a suitable substitute or is the sugar necessary for the consistency of the Pavloavs to hold together?
annabanana
Hi Michelle, thanks so much for stopping by!
Sugar, in this particular recipe, is absolutely necessary. It acts as stabiliser, and stops the meringue from collapsing. Sadly, I don't think any of these substitutes will work. Sorry I couldn't be more help!
Jes
Thanks for the recipe! It was a hit!
I made this today, it was the first pavlova i've ever made. I got a bit confused by the 1/2 teaspoon of lemon juice in the ingredient list, as there was no instructions on how to use it. So I just added it to the meringue. It worked well, it gave it a tart flavour that balanced the sweetness of the cream quite well... as I added more icing sugar to offset the coconut taste. 🙂
annabanana
Hi Jes!
Thank you so much for your feedback, and yes, well spotted!
I will amend that shortly, but you've done it absolutely right 🙂
I'm very happy to hear you've enjoyed the meringues!
Jes
Since I posted, I had a sad moment. The meringues deflated overnight. I kept them in an airtight container - any suggestions?
annabanana
Ohhh no! Sorry to hear that Jes, it never happened to me before! And with all honesty, I do not know what would cause them to deflate overnight...I'm going to do some research on that and get back to you!
Jes
Hi there,
Thanks for the response. I've since tried a different recipe and tbh I much prefer yours. Yours have a lovely tartness to it, and isn't too sweet. When I was shopping, I remembered that I used soft icing sugar, as that's all that was left in the shop. This could possibly be why. I'm in Australia, so it's summer here - perfect pavlova weather. I'm going to try and make your recipe again with regular icing sugar in the new year. I'll let you know how I go. Happy holidays 🙂
amanda simmons
I have tried this recipe twice and i cant figure out why my nests are melting after 30mins in the oven and all i have left is sticky puddles of brown goop. HELP ME!!! 🙁
annabanana
Hey Amanda!
So sorry to hear that! But I like your approach, if something fails, try again! 🙂
There could be few reasons:
Perhaps your oven temperature is too hot, or your oven is not distributing heat in an equal way? If it's gas fan, you may have to lower the temperature.
It could also be meringue itself, or perhaps type of sugar you have used was not suitable?
I really hope you will get to make them again and try them!
X
Rebecca de Silva
Love this pudding, one of my favs by far!!! X
Jacqui
HELP. Is icing sugar the same as confectioners sugar. also what am I doing wrong. I can't get the coconut cream to form stiff peaks. I whipped it for 12 min and it was just clumping.
annabanana
Hey Jacqui!!! Sorry to hear you can't get the whipped cream to stay stiff! ? try to increase sugar by small amount and see will it make a difference? And as far as I know, confectioners sugar is same as icing sugar ? Xxx
Jacqui
Can the meringue be made a few days ahead
annabanana
Hi Jacqui! Absolutely! You can also store them in airtight container for a couple of days and then use them. Hope it helps! X
Angel56
I am heading to Horrocks now for the berries. I am excited to see how these turn out for me! Yours look so delectably delicious! I won't feel too bad about eating a few either! Thank you Annabanana!
annabanana
Oh that is so great to hear!!! ? you are welcome and I hope it will all go well and you will enjoy them!!! Let me know how did it go!!!
Karen
Hi Annabanana,
Wd love to try the berries pavlova but some questions: where do you get vanilla essence? Assume that is not plain vanilla found in every grocery store? How big a can is 400 ml coconut milk? Also is the 1 cup coconut cream listed as last ingredient separate from what you have scooped off the top of the can after refrigerating coconut milk? Also, how does 100 C translate to F for the US?
annabanana
Hi Karen!!! Great to hear that you would like to try them!!! 🙂 Let's start with vanilla essence, it's available widely in grocery shops, normally in the baking aisle, it's not as concentrated as vanilla extract (and it's cheaper) but you can use either, both are common baking ingredients available in shops. Canned coconut milk normally comes in 400 ml cans over here, but it's the equivalent of about 1 3/4 cups, and coconut cream was an error (I have removed it now, but well spotted!!!), you will make your coconut cream out of canned milk 🙂 Also, 100 Celsius is the equivalent of 212 F. Hope it helps, but let me know if you have any other questions! XXX
Bev Chandler
I am both Gluten and Lactose intolerant. I cannot eat chickpeas. Is there a good substitute? I just found out about my restrictions three months ago, but I am learning fast.
annabanana
Hi Bev! Aquafaba in general is a cooking water from beans and other legumes like chickpeas, so it doesn't necessary have to be chickpeas, any other beans can be used. I can't even imagine what's like to be gluten and lactose intolerant but I truly hope you will find your ways and best diet available to keep you healthy. X
Ainsley
Hello, I recently tried making these vegan pavlovas, when putting them in the oven they were glossy, fluffy, and held their shape but after baking they had spread and were tacky in the middle, I’ve never encountered this issue with ordinary pavlovas, any idea what went wrong?
vee
You mention coconut milk in the ingredients and I don't see it anywhere in the recipe
annabanana
Hey Vee!!! Refrigerated coconut milk is used in whipped cream (if you refrigerate it over the night it will turn into cream, but you have to use the canned coconut milk). I have updated the recipe slightly so hopefully it will be a bit clearer, but thank you for bringing it to my attention! XXX
Kimberly/TheLittlePlantation
I'm obsessd with berries too!
I've yet to try making vegan meringue (I know I'm a late starter) and these are the perfect motivation to get cracking with them. Thanks for sharing.
annabanana
Ahhh THANK you so much Kimberly! Glad to hear you are also fan of berries, yay! Already can't wait to see what you will create (and I'm sure it will be spectacular!), have a great weekend!