Yes, vegan pavlovas!
How, you ask?
The miracle of aquafaba! Food blogs have been going nuts over aquafaba for about a year now. There are even websites devoted to the science behind it (if you’re interested).
Aquafaba is the water from a can of chickpeas. Gross when you pour it out, but whip it up and it becomes just like egg whites. You can use it for meringues, angel food cake, anywhere you normally put egg whites. And I promise it doesn’t taste like chickpeas (unless you don’t add sugar – you have to add sugar). It’s amazing!
For this pavlova I made aquafaba meringues and topped with coconut whipped cream. It tastes just like a traditional pavlova but it’s totally vegan!
Makes 6 pavlovas
1 can chickpeas
2 1/2 cups icing sugar
2 tbsp corn starch
1 tsp vanilla extract
1 tsp white vinegar
1 can full fat coconut milk
1 tbsp sugar
1 tsp vanilla
For the coconut whipped cream, put the can upside down in the coldest part of your fridge and don’t touch it for at least 24 hours.
For the meringue, preheat the oven to 350 and line a baking sheet with parchment paper. Drain chickpeas, reserving the liquid. Pour the liquid into the bowl of a stand mixer and beat on high until stiff peaks form (this will take awhile). Beat in icing sugar on medium until fully combined. Beat in corn starch, vanilla, and white vinegar and beat on high until stiff peaks form again.
Spoon meringues into 6 rounds on a baking sheet. Turn oven down to 300 as you’re putting the meringues in the oven and bake 90 minutes. After 90 minutes, prop oven door open and let cool completely.
To make coconut whip cream, remove can of milk from the fridge without shaking it at all and verrrry carefully flip over. Open, drain off coconut water (you can save this for smoothies) and spoon coconut cream into bowl of a stand mixer. Beat on high until soft peaks form. Beat in sugar and vanilla.
Top meringue circles with whipped cream and berries. Enjoy immediately.