"Have you guys heard of aquafaba? It is a water/brine from legumes that behaves pretty much like egg whites so it is an ideal and cheap egg replacer for baking/cooking. Last week I have used a can of chickpeas and decided that it is time to give vegan meringues a go. And I am so happy that I finally did! I was so skeptical at first but the end result is most superb meringues ever! They came out so airy, light and perfectly sweet. Add yogurt, jam and fruit and you got yourself the most delicious dessert!"
Vegan Pavlovas
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- Recipe Card
Prep time: 20mins
Cook time: 1hr 30mins
Serves or Makes: 10
Recipe Card
ingredients
- 6 ounces aquafaba
- 2/3 cup super fine sugar
- 2 tablespoons apple cider vinegar , optional
- 1/4 teaspoon cream of tartar, optional
Method
Step 1
Place aquafaba in the bowl of a stand mixer. Add the apple cider vinegar to stabilize the mixture or cream of tartar, which will help to whip the aquafaba faster. Beat on high speed until stiff peaks form, around 15 minutes. By this point you should be able to turn the mixing bowl upside down and have the mixture stay in place.
Step 2
Add the sugar very slowly, one tablespoon at a time, whipping well after each addition. When the sugar is finished, the mixture should be thick, glossy and sticky.
Step 3
Pre-heat your oven to 250°F. Using a spatula place 2 meringues on a prepared baking sheet. Make sure that you leave enough space between them as they will get much bigger during baking.
Step 4
Bake for around 1 hour or until the outside is dry and slightly browned. When you lightly tap the meringues they should make a hollow sound. Turn off the oven and leave the meringues inside to cool completely.