Vegan Pavlova

Ingredients

The main difference in this vegan adaptation of Pavlova lies in the replacement of traditional egg whites with aquafaba, the liquid from canned chickpeas. By using aquafaba, we achieve the same fluffy and meringue-like texture without the need for eggs. Additionally, we substitute dairy-based whipped cream with coconut cream, providing a luscious and vegan-friendly alternative. We alse have the original recipe for Pavlova, so you can check it out.

• 1 can (400g) chickpeas, liquid reserved (aquafaba) 1 can (400g) chickpeas, liquid reserved (aquafaba)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 can (400ml) full-fat coconut cream, chilled overnight 1 can (400ml) full-fat coconut cream, chilled overnight
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• Fresh fruits (such as berries, kiwi, and passion fruit) for topping Fresh fruits (such as berries, kiwi, and passion fruit) for topping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 32g, 25g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, pour the aquafaba and beat with an electric mixer until soft peaks form.
3. 3.
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the aquafaba mixture.
4. 4.
   Once all the sugar is incorporated, beat for an additional 5 minutes until stiff peaks form.
5. 5.
   Gently fold in the vanilla extract, white vinegar, and cornstarch until well combined.
6. 6.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round or individual nests.
7. 7.
   Bake in the preheated oven for 1.5 to 2 hours, or until the meringue is crisp on the outside and slightly soft on the inside.
8. 8.
   Turn off the oven and leave the meringue inside to cool completely.
9. 9.
   In a separate mixing bowl, scoop out the solid part of the chilled coconut cream, leaving the liquid behind.
10. 10.
    Using an electric mixer, whip the coconut cream and powdered sugar until light and fluffy.
11. 11.
    Once the meringue has cooled, carefully transfer it to a serving plate and top with the whipped coconut cream.
12. 12.
    Decorate with fresh fruits of your choice, such as berries, kiwi, and passion fruit.
13. 13.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Aquafaba — Ensure that the aquafaba is at room temperature before beating it to achieve the desired texture.
• Coconut cream — Use full-fat coconut cream that has been chilled overnight to separate the solid part from the liquid.

Tips & Tricks

• To achieve the best results, make sure all utensils and mixing bowls are clean and free from any traces of oil or grease.
• Adding a pinch of cream of tartar to the aquafaba while beating can help stabilize the meringue.
• For a touch of flavor, you can add a few drops of rosewater or lemon zest to the meringue mixture.
• If you prefer a sweeter meringue, you can increase the amount of powdered sugar in the whipped coconut cream.

Serving advice

Serve the vegan Pavlova immediately after assembling to maintain its crispness. It pairs wonderfully with a cup of herbal tea or a refreshing glass of sparkling water.

Presentation advice

To enhance the presentation, garnish the vegan Pavlova with edible flowers or mint leaves. The vibrant colors of the fresh fruits will create an eye-catching display.