Vegan Pavlova with Aquafaba Meringue
Ingredients
- 400g can chickpeas
- 2 cups icing sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract
- 400ml coconut cream
- 1 tsp white wine vinegar
Preparation
Place coconut cream in the fridge overnight.
Drain chickpeas, reserving the canning liquid, transfer chickpea liquid to a bowl or glass and refrigerate for at least 2 to 3 hours or until cold. Use chickpeas for any other recipe.
Preheat oven to 150°C and line two baking trays with parchment paper.
Whisk Aquafaba (chickpea water) in an electric mixer for 10 minutes until stiff on high speed.
Reduce speed to medium and add sugar a spoonful at a time.
Whisk the entire mixture for about 10 more minutes until sugar is dissolved.
Add white vinegar, cornflour, and vanilla extract to the mixture.
Spread the mixture on parchment paper, making sides higher than middle.
Place in oven and bake for 1 hour 15 minutes until top is firm.
Turn oven off and leave pavlova in oven until completely cool.
Whip the chilled coconut cream until stiff peaks form
Spread the whipped coconut cream over the cooled pavlova base
Serve with vanilla ice cream and fresh berries
