Ingredients:
- Aquafaba Meringue:
- Liquid from 1 can of chickpeas (also known as aquafaba)
- 1/2 cup granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Toppings:
- Mixed fresh fruits (such as berries, kiwi, mango, and passionfruit)
- Vegan whipped cream (store-bought or homemade)
- Fresh mint leaves (for garnish)
- Optional: Vegan chocolate shavings or grated coconut for extra flair
Instructions:
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Prepare Aquafaba Meringue:
- Drain the liquid from the can of chickpeas into a mixing bowl.
- Using a hand mixer or a stand mixer, beat the aquafaba on high speed until it forms stiff peaks, about 10-15 minutes.
- Gradually add in the sugar, cream of tartar, and vanilla extract while continuing to beat until the mixture is glossy and forms stiff peaks.
- Forming the Pavlova:
- Spoon the aquafaba meringue onto the prepared baking sheet, forming a large circle or individual nests for mini pavlovas. Use the back of the spoon to create a slight indentation in the center of each pavlova.
- Baking:
- Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours, or until the pavlovas are crisp on the outside and dry to the touch. Turn off the oven and let the pavlovas cool completely inside the oven with the door slightly ajar.
- Assembling:
- Once the pavlovas are cooled, carefully transfer them to serving plates.
- Top each pavlova with a generous dollop of vegan whipped cream and arrange the mixed fresh fruits on top.
- Garnish with fresh mint leaves and any additional toppings you desire, such as vegan chocolate shavings or grated coconut.
- Serve immediately and enjoy your delicious, budget-friendly vegan pavlova!
