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Vegan Berry Pavlovas made with aquafaba

Berry Pavlovas

Traditional Pavlovas made with aquafaba! 

Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10
260 kcal
Author Anna Banana

Ingredients

  • 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

Toppings:

  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • 1/2 cup blueberries

Whipped cream

  • 400 ml canned coconut milk (refrigerated overnight)
  • 3 tbs icing sugar
  • 1 tsp lemon juice

Instructions

  1. In a large bowl, mix the liquid from chickpeas with cream tartar, lemon juice and vanilla.

  2. Using electric whisk, start beating on high speed and start adding sugar.
  3. Keep beating until stiff peaks hold in the meringue without it collapsing (it should take about 8-10 mins).
  4. Line a baking sheet with parchment paper and using a piping bag, form meringue into even nests.
  5. Bake in 110 Celsius for approximately 2 hours.
  6. Take out of the oven and let them cool completely.
  7. Scoop out the thick layer of coconut cream that has solidified at the top of the can into a bowl.
  8. Using electric whisker, whisk together coconut cream, lemon juice and sugar until stiff peaks will form (about 8 mins)
  9. Top with whipped coconut cream and berries.
  10. Enjoy!