Ah, Aquafaba Meringue Pavlova! Just the thought of it makes my heart skip a beat. This delightful dessert has quickly become one of my favorites. You see, it’s not every day that you stumble upon a recipe that’s not only stunning but also caters to those with egg allergies or anyone following a vegan diet. I was first introduced to pavlova at a friend’s gathering, where she whipped up a beautifully crisp, sweet cloud of meringue topped with fresh berries and silky whipped cream. I was in dessert heaven!
The beauty of aquafaba—yes, that magical liquid from canned chickpeas—is that it mimics egg whites perfectly. I’ll never forget the pure astonishment on my face the first time I whipped it up into fluffy peaks. This recipe has since helped me entertain friends and family, leaving them none the wiser about its egg-free nature. So, buckle up, my friend! We’re about to embark on this fun journey to create a stunning Aquafaba Meringue Pavlova!
What’s in Aquafaba Meringue Pavlova?
Aquafaba: This is the star of the show! It’s the liquid from a can of chickpeas and acts as a perfect egg white substitute. I love using organic canned chickpeas because they typically have a cleaner flavor, but any can will do.
Granulated Sugar: You’ll want to use a fine granulated sugar to help dissolve it easily into the aquafaba. My favorite is organic cane sugar for a bit of extra depth.
Cornstarch: This ingredient helps stabilize the meringue, giving it that lovely chewy texture that pavlova is known for. If you’re cornstarch-averse, potato starch works well too!
White Vinegar or Lemon Juice: This adds a bit of acidity, which helps in stabilizing the meringue. I often use white vinegar, but feel free to use lemon juice for a citrus twist.
Fresh Berries: Strawberries, blueberries, raspberries—oh my! I can’t resist a colorful medley on top of my pavlova. They add a pop of flavor and a refreshing contrast to the sweetness of the meringue.
Vegan Whipped Cream: To crown your pavlova with a creamy touch, I prefer using coconut cream or store-bought vegan whipped topping. It feels extravagant and pairs beautifully with the berries.
Is Aquafaba Meringue Pavlova Good for You?
Absolutely! This pavlova can be a lighter dessert option compared to traditional meringues and heavy cakes. Here’s a quick breakdown:
Aquafaba: It’s low in calories, fat-free, and contains traces of nutrients. It’s fantastic for those looking to avoid eggs while still enjoying a delicious dessert.
Fresh Berries: Packed with vitamins, antioxidants, and fiber, they add a healthful punch to your pavlova. Plus, they’re so delicious!
But, of course, moderation is key. Though it’s a lighter dessert, the sugar content can add up, so I suggest enjoying it after a nutritious meal.
Ingredients List
– 1 cup aquafaba (liquid from one can of chickpeas)
– 1 cup granulated sugar
– 1 teaspoon cornstarch
– 1 teaspoon white vinegar or lemon juice
– Fresh berries for topping (e.g., strawberries, blueberries, raspberries)
– Vegan whipped cream (optional, about 1 cup)
This recipe serves about 6-8 people, perfect for gatherings!
How to Make Aquafaba Meringue Pavlova?
1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle (about 8-9 inches in diameter) on the parchment as a guide.
2. Drain the chickpeas and pour the aquafaba into a large bowl. Using a hand mixer or a stand mixer, beat the aquafaba on medium speed until it starts to froth.
3. Gradually add the sugar, one spoon at a time, while continuing to whip until stiff peaks form. This may take about 10-15 minutes—patience is key! You want it to be glossy and hold its shape.
4. Gently fold in the cornstarch and vinegar or lemon juice until just combined.
5. Spoon the meringue onto the parchment paper circle, making a slight dip in the center to hold the toppings later.
6. Place the meringue in the oven and bake for about 1.5 hours or until it’s dry to the touch. Once baked, turn off the oven and let it cool completely inside.
7. Once cooled, carefully peel it off the parchment paper and transfer it to a serving plate.
8. Top with the vegan whipped cream and fresh berries just before serving for the best results.
Sweet Tricks and Tips for Your Pavlova
– If you want to get fancy, consider adding a touch of vanilla extract to your aquafaba meringue for an extra layer of flavor.
– Store any leftover pavlova (unlikely, but it happens!) in an airtight container at room temperature to keep it from getting soggy.
– Have fun with toppings! Try citrus slices, chocolate shavings, or even some mint for an herbaceous twist.
I can’t wait for you to try this Aquafaba Meringue Pavlova! It’s a dessert that never fails to impress and spark joy. When you make it, please let me know how it turns out! Enjoy every sweet bite, and remember to share it with loved ones—this pavlova tastes even better when shared!