A simple aquafaba pavlova recipe to make 6 tasty vegan treats.

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 150 minutes
    • British
    • Gluten Free
    • Vegetarian
    • Vegan

    Aquafaba Pavlovas

    Recipe Information

    Ingredients
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    400g tin Chickpeas

    100g Caster Sugar

    ¼ tsp Cream of Tartar

    400g tin Coconut Milk – place in the fridge overnight if possible

    15g Icing Sugar

    ½ tsp Vanilla Essence

    300g fresh Berries or thawed Frozen Berries

    Method

    Pre-heat the oven to 110°C/Gas Mark 4.

    Drain the water from the chickpeas (aquafaba), put in a clean bowl and add the cream of tartar – use the chickpeas for another recipe.

    Using an electric beater, whisk the aquafaba until it starts to get frothy and a little thicker. Very slowly, add in the caster sugar, whisking as you add. This will take longer to do than a normal meringue – about 10 minutes.

    Line a baking tray with some non-stick baking parchment.

    Divide the mixture into 6 rounds on the tray.

    Cook in the oven for 150 minutes – until slightly coloured and crisp.

    Carefully open the coconut milk – don’t shake the tin – and take out the thick cream, discarding the liquid (or save for another recipe).

    In a chilled bowl, whisk the cream with the icing sugar and the vanilla essence – it will go like a thick single cream.

    Serve the meringues with the berries and the coconut cream to spoon over.

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