Luscious Vegan Mini Pavlova with Lemon Cream
Ingredients
Meringues
- 150g aquafaba (liquid from a can of chickpeas), at room temperature
- 150g granulated sugar
- 150g powdered sugar
Lemon cream
- 300g vegan whipping cream (e.g. coconut or soy cream), already sweetened
- 20g filtered lemon juice
- 60g condensed coconut milk
Filling
- Sliced strawberries
- Chopped pistachios
Preparation
For the meringues, place the aquafaba in a stand mixer and start whisking on high speed.
Once it has slightly foamed, add the granulated sugar and whisk on high speed for 10 minutes.
Then add the powdered sugar in two parts, folding it in gently with a spatula.
Transfer the mixture to a piping bag and pipe small meringue baskets onto a baking tray lined with parchment paper.
Bake in a preheated static oven at 100°C for the first 20 minutes, then reduce the temperature to 85°C and continue baking for 1 hour and 30 minutes, inserting a wooden spoon between the door and the oven to let out some air.
Turn off the oven and leave the meringues to dry out overnight in the oven with the wooden spoon inserted.
For the lemon cream, whip the vegan whipping cream until stiff peaks form, then add the filtered lemon juice and condensed coconut milk, and continue whipping until fully combined.
Once the meringues are ready, fill them with the lemon cream, and top with sliced strawberries and chopped pistachios.
Store in the fridge
