Amazing Vegan Pavlova. This is not a drill…

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Do you have a sweet tooth ? Crave a bit of pavlova every now and then ? Well do I have the recipe for you. This delicious mess of aquafaba meringue, creaminess and tart fruits is sure to have you swooning.

This pavlova is vegan and tastes amazing. Not just ‘that’s good for a vegan pav kind of amazing’ but truly delicious.  It’s got all the necessary elements – crunchy meringue, your choice of creamy goodness ( I used a soy based whipped cream) and tart yummy berries and passionfruit.

A quick search told me that the average egg meringue and dairy cream based pavlova has whopping 50 grams  (10 teaspoons) of sugar per small serve. This generously sized version has less than 10 grams of sugar and that includes the meringue, the fructose in the fruit and the small amount in the cream. This is one pavlova you can actually have and not feel like you’re heading for an insulin spike or a sugar induced coma.

The meringue is from a previous post and is super easy to make (especially when you have a new Kitchenmaid mixer woohoo).

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This recipe made enough for about 30 palm sized meringues and a tray of about 50 small meringue kisses which store well in an airtight container for at least a couple of weeks. Recipe link here …Aquafaba Meringue Recipe

I used Soyatoo Soy Whip because it’s quick and easy and and I didn’t have a tin of coconut cream in the fridge to make coconut whipped cream. This stuff is great when you are in a hurry and has the added benefit of having a lot less fat content than cream and less wastage than great big bowls of whipped coconut cream.

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To assemble I put a meringue nest on a plate, topped it with some soy cream,added a handful of berries and some passionfruit. I also mashed some raspberries to make a kind of coulis to drizzle over the top. That’s it ! Nothing to it. Once you have the meringues on hand the whole thing comes together in minutes.

I got my husband to take one for a test drive and it was gone in record time with a second serving  following close behind. My vegan daughters are pretty darn excited too. I think this could become a family favourite.

If you are liking these recipes or are interested in vegan, gluten free, allergy friendly baking head on over to my Quirky Cake Facebook page and have a look around.

 

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Vegan Meringues…. weird chickpea magic

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Before you freak out at the thought of using chickpea cooking liquid to make meringues can I ask you to suspend your disbelief and give these a whirl. Not only do they taste great (not a bit like chickpea), they also contain a much smaller amount of sugar than standard meringue and would be a fun thing to do with kids. Known as aquafaba in the business, this liquid is a great all round egg replacer.

I used these meringues recently for a vegan cake I made and the consensus was that they are the business for vegans or anyone who can’t have egg.

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Aquafaba Meringues       Makes 80 small meringues

1/2 cup chickpea liquid – the liquid drained from a standard can of chickpeas
1/2 cup caster sugar
1/2 teaspoon white vinegar
1 teaspoon vanilla

Place chickpea liquid and vinegar in a very clean bowl. Any trace of fat will ruin this so I like to wash my bowl well with hot soapy water before I start. Beat with a stand or electric hand held mixer for about 5 mins until stiff peaks form. Slowly add sugar one spoonful at a time whilst continuing to beat. Once all the sugar is incorporated add in vanilla.
At this stage you could also fold in flavourings such as coconut or almond meal if you’d like to.

Pipe or spoon meringue onto trays lined with baking paper and bake for 1 – 1 1/2 hours at 100 degrees c. Small meringues will obviously take less time to cook than pavlova sizes and will feel dry to touch when ready. Once cooked open oven door slightly and allow to cool for another 30 minutes.

*** If you want to get creative you can tint meringue mixture with food colouring, pipe into different sizes and shapes or, like the photo above, you can paint food dye (you can use natural colourings) onto the inside of your piping bag, fill with meringue and pipe stripy meringues onto trays.