If you’re a dessert enthusiast and a vegan, you might have wondered if you can enjoy the delicate and meringue-based delight that is pavlova.
Traditional pavlova is made with egg whites, pavlova presents a challenge for those following a vegan lifestyle. But fear not!
In this vegan meringue recipe, we will guide you through a delicious vegan pavlova recipe that captures all the crispiness and tenderness of the original. Say goodbye to FOMO on this delectable dessert!
This vegan pavlova is made up of a deliciously crisp, and perfectly chewy meringue, layered with whipped coconut cream and topped with fresh chopped strawberries.
If it’s your first time making a pavlova, it can be but tricky especially if you’re making one without eggs!
The trick is to slowly add the sugar so that the mixture doesn’t get weighed down.
Pavlova always looks impressive so it’s perfect for entertaining. You can even pipe meringue to create a decorative edge.
I added whipped topping and strawberries. A layer of lemon curd also tastes great! Fresh berries or tropical fruit is always a hit with pavlovas.
What is Vegan Pavlova
Pavlova, a meringue-based dessert, has long been a favorite at gatherings. With a crispy outer layer and a soft, marshmallow-like interior, it’s a treat for both the eyes and taste buds. But how can you achieve the same texture and flavor without using egg whites? That’s where aquafaba comes to the rescue!
If you haven’t heard of aquafaba before, it’s the water or brine you find in canned beans. It’s packed with proteins like albumins and globulins, which are the same proteins found in eggs.
Plus, these proteins have foaming abilities, making aquafaba the perfect ingredient for any recipe that calls for whipped egg whites.
Vegan Pavlova Ingredients
You need the following ingredients to make this eggless pavlova:
- aquafaba – you can buy a shop bought carton or make your own aquafaba by soaking chickpeas. in water
- cream of tartar – can be subbed by using double the amount of lemon juice, lime juice or white vinegar
- corn starch – this is used to absorb any humidity or liquid in the pavlova. It helps make it crispy and helps prevent the pavlova from collapsing during baking.
- caster sugar – can not be subbed for granulated sugar must be a superfine sugar
- vanilla extract – optional
- coconut milk – or vegan cream alternative
- Chosen toppings – fresh fruit, lime zest, chocolate shavings the options are endless
Making the Perfect Aquafaba Meringue
Full recipe and step-by-step instructions can be found in the recipe card at the end of this post.
Aquafaba, the liquid (chickpea water) from canned chickpeas, works wonders as an egg white replacement. Start by draining a can of chickpeas and collecting the liquid. Use an electric whisk, add the chickpea brine to a bowl of a stand mixer whisk the aquafaba on medium speed until soft peaks form.
Gradually add sugar, cream of tartar, and vanilla extract, and continue beating until glossy stiff peaks form. Incorporate xanthan gum and cornstarch for stability. You know it’s ready when you can turn the bowl upside and the peaks still hold their shape.
Assembling Your Vegan Pavlova
On a baking sheet lined with parchment paper, create a circular mound of aquafaba meringue. Form a well in the center to hold the toppings. This well will later cradle your chosen fruits and coconut whip.
Baking and Cooling
Bake the meringue in a preheated oven at a low temperature. This slow baking process helps create that signature pavlova texture. Once done, turn off the oven and let the pavlova cool inside. This gradual cooling prevents cracking.
Whipped Coconut Cream Topping
Replace traditional dairy cream with a luscious whipped coconut cream. Chill a can of full-fat coconut milk in the refrigerator overnight. Scoop out the solidified cream, whip it up, and sweeten with a touch of powdered sugar (icing sugar).
You can also use whipped cream
Garnishing Your Pavlova
There are endless possibilities when it comes to topping your pavlova. Top it with an assortment of fresh fruit like fresh berries, kiwi, and passion fruit. Their vibrant colors and tangy flavors contrast beautifully with the sweetness of the meringue.
Serving and Indulging
Once you’ve assembled and garnished your vegan aquafaba pavlova, it’s time to serve and enjoy. The outer shell should be crisp, giving way to a cloud-like interior. Each bite is a harmonious blend of textures and tastes.
Best Vegan Pavlova Tips for Success
- Ensure your mixing bowl and beaters are completely clean and free from grease, the smallest amount of grease can ruin this recipe.
- Don’t rush the aquafaba whipping process; patience yields better results.
- Do not decorate your pavlova until ready to serve as it will so soggy. Store the meringue in an airtight container at room temperature
- Be sure to wait until you have soft peaks before slowly adding the sugar to prevent it weighing down thh mixture.
- Do not be tempted to open the oven door whilst the meringue base is baking
Vegan Pavlova Frequently Asked Questions (FAQs)
Can I use other bean liquids instead of chickpea aquafaba?
Yes, you can use aquafaba from other beans like white beans, garbanzo beans or black beans, but chickpea aquafaba is known to work best due to its composition.
How do I store leftover pavlova?
Store leftover pavlova in an airtight container in a cool, dry place. It’s best consumed within 1-2 days.
Can I make mini pavlovas instead of one large pavlova?
Absolutely! Piping smaller pavlovas offers a charming individual serving option for guests. You can also make two meringue layers and add your whipped cream between and on top of the layers of meringue.
You can also use a large piping bag and a large star nozzle to create a decorative edge to your meringue.
Is aquafaba suitable for other recipes?
Yes, aquafaba can be used to replace egg whites in various recipes, such as macarons and mousses.
My aquafaba meringue collapsed; what went wrong?
Overmixing, sudden temperature changes, or even a humid environment can lead to collapsed meringue. Ensure to follow the steps precisely and avoid excessive moisture.
More Vegan Desserts
More delicious vegan recipes to try:
Vegan Peanut Butter Chocolate Chips Cookies
Vegan Chocolate Cherry Brownies
The Best Vegan Pavlova
Ingredients
- 100 g aquafaba liquid from a tin of chickpeas or shop bought carton
- ¼ tsp cream of tartar
- 1 tsp corn starch
- 100 g caster sugar
- 1 Teaspoon Vanilla extract or vanilla bean paste
- 400 g tin of coconut milk chilled, using just the fat and discarding the liquid or another vegan cream substitute
- ⅛ Teaspoon Xanthan gum
- Chosen toppings
Instructions
- Preheat oven to 110C/230F and line a baking tray with parchment paper.
- Add the aquafaba to a stand mixer and use your whisk attachment to whisk on medium until soft peaks appear. Add the cream of tartar, Xanthan gum, vanilla and corn starch, whisk again this time on high. Add the sugar a teaspoon at a time, until you have stiff glossy peaks.
- Spoon or pipe the meringue mixture onto your lined baking tray and bake for 2 hours. Do not be tempted to open the door
- After this two hours, turn off the oven completely and do not open the door. Keep the pavlova in there with the door closed for at least 4 hours ( overnight is best). This gives it time to firm up and prevent cracks.
- When ready to serve, whip the cream and spoon into your pavlova. Do not add cream until ready to serve as pavlova will go mushy
- Decorate with your chosen toppings
I hope you loved this vegan pavlova recipe.
