Vegan Aquafaba Pavlova has been a game changer for me – I can enjoy egg-free Pavlova now! Aquafaba is the liquid which you find in cans of chickpeas. As it is very similar to egg whites aquafaba can be used as a direct replacement for them in meringues which makes it perfect for people who avoid eggs.
It’s really easy to make, but I do have a few tips before you start – make sure all of your equipment is very clean. It helps to rub with vinegar on a paper towel. When you strain the aquafaba from the can, use a fine mesh sieve to remove any small particles. If you use an electric mixer, beat on the medium speed setting. Beating at high speed adds too much air and will cause deep cracks while baking.
To make Vegan Aquafaba Pavlova, you will need the following ingredients:
Heat oven to 215 °F. Line a baking sheet with parchment paper.
Beat ½ a cup of aquafaba using an electric mixer on medium speed until soft peaks form.
Gradually add 1 cup of sugar and keep beating until stiff peaks form.
Transfer the mixture to 6 small circles on the parchment-lined baking sheet. Bake in the preheated oven for 2 hours.
Serve the Pavlovas with your favorite toppings!
Vegan Aquafaba Pavlova is a game changer! Serve topped with fresh fruit and your favorite dairy free topping. Try this recipe soon and remember to tag @cookmerecipes in your delicious Pavlova posts!
In reply to Anna:
Bake 7-inch vegan aquafaba Pavlova in the preheated oven for 2 hours.
I love it! Thanks for sharing recipe!
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