Aquafaba Vegan Pavlova (Meringue)

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Yes, you read that correctly! Australia Day is this Thursday and no BBQ is complete without an Aussie Pavlova. But what do you do when you are catering for egg allergies and celiac guests? You bake a vegan pavlova! The very talented food stylist, Peta Gray, from Food Matters told Gina about this recipe for her son’s egg allergy. This week is the time to put it to the test. The recipe calls for chickpea brine instead of egg whites. Enjoy!

 

Ingredients:

  • 1 x 400g can organic chickpeas
  • 1 x 400ml can organic coconut cream (you can use whipping cream if no dairy allergy)
  • 1 cup fine caster sugar
  • 1 tbs gf cornflour
  • 2 tbs original maple syrup
  • 1 tsp vanilla extract
  • Mixed berries and passionfruit for decoration

 

Method:

  1. DAY BEFORE! Place coconut cream in fridge overnight.
  2. Drain chickpea brine (water) into a bowl. Chill the brine until cold (approx 2 hours). You can save the chickpeas for a salad.
  3. Line two baking trays with baking paper and preheat the oven to 150C.
  4. Once the brine is chilled, whisk for 8 minutes in a Kitchenmaid, Thermomix or using hand beaters for approx. 8 minutes. The mixture should form soft peaks like egg whites.
  5. Add sugar one tablespoon at a time. Make sure you whisk constantly for 15 minutes or until the sugar is completely dissolved.
  6. Fold cornflour gently through mixture.
  7. Use approx 1/4 cup of mixture per meringue (10cm rounds) onto the prepared trays for 12 meringues. Or you can make one large pavlova in centre of tray.
  8. Place in oven and reduce temperature to 100C. Bake for 1 1/4 hours. The outside of the meringue should be crisp.
  9. Turn off the oven and leave to dry out for a few hours or overnight.

To serve:

Place chilled coconut cream in a bowl (or you can use whipping cream if using dairy) and beat until stiff peaks form. Fold through maple syrup and vanilla. Spread over meringues/pavlova and decorate with fresh berries and sprigs of mint.

 

Photo credit: Pinterest

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1 comment

  1. 1

    Hi after the cooking time do leave the oven door slightly open with pavs in it? And do you whip the entire can of coconut or drain the water? Thanks!

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