Plant-based Mini Pavlovas

March 2021 - Dessert

Plant-based Mini Pavlovas

Aqua-what? Have you ever cooked with aquafaba? It’s just the fancy term for the liquid found in canned chickpeas but is secretly magical. When chilled and whipped, it acts exactly like egg whites, but is entirely plant-based!

Aquafaba is used to make this light and airy meringue dessert. Pavlovas are very versatile and can be flavoured in so many ways. You can have lots of fun trying different toppings too. We have adorned ours with whipped lemon coconut cream, mixed fruit, and a touch of lemon zest.

Pavlova

Chill a can of coconut milk in the fridge overnight.

  1. Preheat oven to 230°F.
  2. Add aquafaba, cream of tartar, lemon juice, and vanilla extract to a large bowl.
  3. Use an electric mixer to whisk on high speed until the aquafaba mixture is frothy, about 4 minutes.
  4. Slowly add the sugar, spoonful by spoonful, and continue beating until stiff peaks hold in the meringue, about 10 more minutes.
  5. Line a baking sheet with parchment paper. Use a piping bag to pipe the meringue into 6 small nests, about 4-inches wide. If you do not have a piping bag, spoon the meringue onto the parchment paper and use the back of the spoon to make a well in the centre.
  6. Bake at 230°F for 2 hours.
  7. Turn the oven off and slightly open oven door. Let them cool completely, about 1 hour.
  8. Open the can of refrigerated coconut milk and scoop out the hardened layer of cream that has solidified at the top. Add to a large bowl with lemon juice and sugar.
  9. Use an electric mixer to whisk together until stiff peaks form, about 8 minutes.
  10. Melt chocolate chips in a microwave or double boiler. You may need to add a little bit of water while melting to get a runny consistency suitable for drizzling.
  11. Drizzle the shells with melted chocolate.
  12. Fill each of the pavlova nests with coconut cream. Top with fresh fruit and lemon zest.
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