Vegan Pavlova

This dessert is super refreshing. It is a great way to showcase fruit that is in season, and is the perfect dessert to make for anyone who has allergies or dietary restrictions since it is egg-free, dairy-free, and nut-free. 

tempImageForSave 9Pavlova is traditionally made with a baked meringue base, filled with whipped cream, and topped with fruits. This version is going to be using a meringue base made from chickpea liquid, filled with whipped coconut cream, and topped with berry coulis and any fruit of your choice.

Whenever I do any kind of vegan baking, I feel like I’m starting from ground zero and learning how to bake all over again. I find it so fascinating how creative people can be when swapping out ingredients that would normally be the main component of a dish or dessert. For example, a meringue is made from whipped egg whites and sugar, so to make a vegan version that is similar, yet missing half the ingredients is an amazing thing to me. This meringue is going to be using aquafaba, meaning the liquid that comes from canned chickpeas, instead of egg whites. The result is so similar to the original thing that I doubt anyone eating it would really notice a difference. 

allybakes_vegan_meringue
Just LOOK at how silky that chickpea meringue is… *heart eyes*

It makes sense to use chickpea liquid now that I think about it, because it has a little bit of protein (not enough to be a significant source) but enough to create that foaming quality that egg whites have.

How is meringue made?
A meringue becomes a marshmallowy cloud of goodness by whipping up the egg whites or chickpea water in a super clean bowl and whisk, usually with an addition of acidity to help it whip up and stabilize the protein strands (this is why cream of tartar or lemon juice is usually added). Fat can inhibit your meringue from whipping up, and that is why it is very important to always start with a clean, grease-free bowl.
When you start adding in your sugar to your meringue that is whipped up, it stabilizes the air bubbles by coating the air bubbles and thickening the protein strands, giving it that glossy and thick appearance.

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NOTE: assemble as you serve, these babies don’t last very long, but they are well worth the moment. Feel free to watch my video tutorial below.

Vegan Pavlova

  • Difficulty: easy
  • Print

This makes about 15 mini pavlovas.

Ingredients

Meringue
Liquid from 1 540g can of chickpeas (about 165g of liquid)
150g (3/4 cup) sugar
5 g (1 tsp) lemon juice
5g (1 tsp) vanilla extract

Whipped coconut cream
Coconut cream solids from 2 400mL can of full fat coconut milk (avoid low fat, or one that uses stabilizers such as guar gum)
50g (1/4 cup) sugar
5g (1 tsp) vanilla extract

Berry Coulis
200g (2 cups) mixed berries
50g (1/4 cup) sugar
5g (1 tsp) lemon juice

Method
Meringue

  1. Preheat oven to 150C/300F.
  2. In a clean stand mixer with a whisk attachment, pour in the chickpea liquid and lemon juice.
  3. Let it whip on medium/high speed until stiff peaks, about 5 min (but can take up to 10 min).
  4. After the meringue has reached stiff peaks, sprinkle in sugar 1 tsp at a time until all the sugar has been incorporated. Whip until the sugar has dissolved (check this by taking a little bit and rubbing it between your fingers to feel for sugar granules.
  5. Pipe or spread onto a tray lined with parchment paper in 4 inch circle rounds.
  6. Bake for 25-35 or until it peels off the parchment.
  7. Leave to cool in the oven turned off, with the door slightly ajar. About 2 hours or preferably overnight.
  8. Store in an airtight container in a cool and dry place.

Whipped coconut cream

  1. Keep your can of coconut milk in the fridge 8-10 hours (be careful not to shake it to keep the solid separate).
  2. Once the milk is cold, scoop out the solids to whip up in a stand mixer using a whisk attachment until it is at the consistency of whipped cream. About 4 min.
  3. Keep refrigerated until needed.

Berry Coulis

  1. In a medium saucepan on medium heat, stir together berries, sugar, and lemon juice, until the juice has come out and starts boiling. Cook the fruit through.
  2. Push the berries through a sieve to remove the seeds and skin.
  3. Refrigerate until needed.

Assembly

  1. Spread coconut cream between two meringue cookies, dollop more on top, and top with fruit of your choice and/or berry coulis.
  2. Serve immediately!

 

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