Vegan Mini Pavlovas with Berries
Ingredients
Pavlovas
- 120 g aquafaba
- 1 cup granulated sugar (200 g)
- 1 tsp vanilla
- 1 tbsp cornstarch
- 1/2 tsp cream of tartar
Cream filling
- 1 cup vegan cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla
- pinch of salt
Preparation
Preheat the oven to 225F or 110C.
Drain the water from a can of chickpeas and measure out 120 g of aquafaba.
Transfer the aquafaba to a stand mixer and whisk on high speed for 7-10 minutes until it forms stiff peaks.
Slowly add 1 tablespoon of sugar at a time to the mixture along with the vanilla.
After adding all the sugar, turn off the mixer and fold in the cornstarch.
Transfer the meringue to a large piping bag with a star tip.
Line two baking trays with parchment paper.
Pipe the meringue onto the trays, forming a flat base and building up walls to create nest shapes, leaving space between each.
Bake at 225F for 1 hour and 15 minutes, then turn off the oven and let the pavlovas sit inside for another 30 minutes without opening the door.
While the pavlovas bake, whisk together the cream filling ingredients and transfer to a piping bag.
Once the pavlovas have cooled, pipe the cream filling on top and add fresh berries.
