vegan-pavlova

Magical Vegan Pavlova – Aquafaba Recipe

After a long hiatus, I’m back in the kitchen. I temporarily lost my cooking mojo and I’ve been working to get it back. I had to spend some time thinking about what excites me. I occurred to met that I love experiments. There is something so fun about working with an unfamiliar ingredient and whipping it in to submission. In the case of this Vegan Pavlova, the whipping is literal.

vegan-pavlova

The food blog world has gone crazy for aquafaba. Aquafaba is the water you drain off of a can of chick peas. You can use it in place of egg-whites in recipes. It even whips up into stiff peaks and makes a meringue that is startlingly similar to eggs. Everyone who tasted these vegan pavlovas was shocked to hear they were made without eggs. 

If you want to read more about the science, you can visit this Aquafaba site. There is a whole community of people sharing information about this simple ingredient.

I decided I wanted to start experimenting from scratch. Instead of checking to see how others are using it in recipes, I decided to go a little gonzo and make up my own pavlova recipe. I’ve made standard pavlovas before, so I was confident I could get a decent product. I’m happy to say it was excellent on the first attempt.

Before you make vegan meringue, you will want to reduce your aquafaba. Here is a little tutorial if you need some visuals…How to Reduce Aquafaba for Vegan Meringue.

When you take these out of the oven, they may look cracked or collapse a little in the middle. Don’t stress it, you are going to cover it up before serving. No one will care!

vegan-meringue

I have more aquafaba experiments planned. I’d like to attempt some macarons like my friends over at My Wife Makes. I’d also love to make some tarts with a marshmallow meringue top…mmmmmmm!

I highly recommend playing around with this fascinating ingredient. I love that it gives new life to something you would normally pour down the drain!

One thing to note, this is a very high sugar recipe. I don’t think you could replace the sugar and get an edible result. If you can’t/don’t eat sugar, I invite you to check out some of my lower carb recipes

Magical Vegan Pavlova - Aquafaba Recipe
 
Serves: 6-8 individual pavlovas
Prep time:
Cook time:
Total time:
 
This recipe uses aquafaba. Aquafaba is the liquid drained from a can of chickpeas.
Ingredients
  • Meringue
  • 1 cup aquafaba(drained from a can of chickpeas)
  • 2.5 cups icing sugar
  • 2 tbsp corn starch
  • 1.5 tsp white wine vinegar
  • 1 tsp vanilla
  • Toppings:
  • 2 cups whipped coconut cream(or other non-dairy whipped cream)
  • Sliced fruits of your choice
Instructions
  1. Preheat oven to 350 F
  2. Using an standmixer, whip the aquafaba on high-speed until it forms stiff peaks.
  3. Reduce the speed to medium and slowly add the powdered sugar. Once all the sugar is added, increase the speed to high until you get an even, fluffy mix. Don't over do it!
  4. Reduce the speed to low and add the remaining ingredients.
  5. Scoop the mixture on to a cookie sheet (or 2) lined with parchment paper or silpat. You will want to make 6 circles of meringue that are about 4 inches across. They might spread a bit in the oven, so give them a little room. You might need 2 cookie sheets!
  6. PUT THE PAVLOVA IN THE OVEN AND TURN THE TEMPERATURE DOWN TO 300F IMMEDIATELY.
  7. Bake for 90 minutes, then turn off the oven.
  8. Prop the oven door open with a wooden spoon and let the pavlova cool completely.
  9. Don't worry if they look cracked or collapsed in the middle, you are can easily cover it up!
  10. Once they are cool, add dollop of whipped coconut cream and spread it around.
  11. Top with a mixture of your favourite fruits.

 

 

  1. Isn’t aquafaba amazing?? I think it’s so cool that they have a whole site devoted to the experimentation and analysis of this ingredient. It kind of makes you wonder what other untapped culinary uses there are for other ingredients! This pavlova looks amazing and would rival any egg-based counterpart! I love it!! 🙂

    • Jasmine Lukuku

      Hi Sarah, it is so cool! Thank you for the kind words about my pavlova. Now you have me wondering what other magical ingredients are out there.

  2. Beautiful photography!

  3. heerak makwana

    hi can i use boiled water of chickpea instade of brine

  4. I loved this recipe. We were making Pavlovas for an Australian Day Vegan function and wanted small individual meringues. We had three attempts to get the size right and along the way made a few adaptations to your recipe. We reduced the Aquafaba as suggested in your recipe, but found by leaving it in the fridge overnight it mixed better when cold. We also found that using Australian Tablespoon measurements of 20 mils for the corn starch made a stiffer mix and the result was fabulous. The undressed meringues kept well for almost a week in airtight containers also. Thank you for your recipe, delicious.

    • Jasmine Lukuku

      Thank you for sharing your experience Cathie! Aquafaba is really fun to experiment with. I’m glad you were able to find ways to adapt the recipe. I will try adding a little cornstarch to my mix next time!

  5. Hi. Really excited to try this recipe. Can I replace the white wine vinegar with white distilled vinegar or is there any other substitute? We don’t get white wine vinegar here.

  6. Can I use regular white vinegar?

    • Jasmine Lukuku

      Yes, if that is what you have available you can use that. 🙂

  7. In typical me I style I did not read the recipe thoroughly, it is only now that my Pavs are in the oven, that I see I should have reduced my aqua faba, I guess time will tell. 🙂

    • Jasmine Lukuku

      Hi Debi, the first time I made it…I didn’t reduce it. It was okay! I hope yours works out.

      • I’m still in the process of making the pavlova according to your recipe,hopefully it’llcome out well. But I wanted to comment on the reduction aspect.
        I cook my chickpeas from dry and I tried for the first time to do it in a pressure cooker last night. We opened a whole 500g bag and rinsed the beans, so I had to cook them all. I was worried that they would swell up too much, so I cooked them in two batches. I live in a place where we don’t drink the tap water, so after cooking one batch, I scooped them out with a strainer and did the other batch. The liquid remaining was quite dark and viscous. I would suggest if anyone cooks beans from dry, they could consider doing it in a pressure cooker (way faster than in a normal pot) and they can do it in double batches, resulting in a very concentrated aquafaba that doesn’t really need reduction.

  8. Can I use all these ingredients to make one, larger pavlova? 🙂

    • Jasmine Lukuku

      Yes, but you may have to adjust the cooking time.

      • How long do you recommend you cook a bigger one? Say a cake for a family gathering?

        • Jasmine Lukuku

          Hi Andi,

          I would bake it from 1.5 hours – 2 hours if it was one larger one. It should be dry to the touch and sound hollow when you tap on gently knock at it.

  9. Hi! I Love your blog! Could you tell me how long I can store the pavlovas for? Just curious 🙂

    • Jasmine Lukuku

      Hi Saria, it will really depend on how cool and dry you can keep them. They will get soggy if they are exposed to moisture. So, if you make them and want to serve them later you should store them in a dry, airtight container and put the toppings on when you are ready to serve it. Since the pavlova meringue is not completely dry, I don’t recommend making them more than 1 day in advanced.

  10. Hi Jasmine,

    Have you tried this recipe with coconut sugar instead of Icing sugar?

    • Jasmine Lukuku

      No, I haven’t tried it. You should give it a try, it would be an inexpensive experiment. Let me know how it goes. 🙂

  11. oh dear….I waited so long to try doing this.
    I used to be a great Pav maker but have not made one since going plant based…I really thought my Pav days were over. I finally kept the water from which my chickpeas were boiled in and started to make the pav. I did not measure the cup of chickpea water! oops
    anyway I thought it was that which caused my mixture to be runny…however after I put these in the oven I started reading the comments……OMG I left out the cornstarch!
    only in oven for 5 mins….pulled them out, threw them back in my Kenwood and added the cornstarch….still quite runny tho
    so now they are back in the oven….one big one now…..hate to think what it will turn out like but I got a huge kick out of watching the chickpea water form peaks!!!!
    No matter what this one comes out like I will not be defeated…
    The Pav Queen will return…. (Hmmmm or maybe her days really are over,,,fancy forgetting cornstarch in a pav!)

    • Jasmine Lukuku

      Whoops! I’m sorry that you had a bit of chaos in the kitchen, but your story made me laugh. Thank you for sharing. I know you will regain your crown, with a little practice! Aquafaba saves the day!

  12. Do we need to do the watering down process with the chick pea juice
    Or just put the 1 cup straight in?
    Thank you

  13. Thank you for your fast repy.
    Can i use corn flour instead of starch.
    I couldn’t find any!

  14. Hi lovely – for one large pav, what should the texture be prior to removing from the oven ??

    • Jasmine Lukuku

      The pavlova should be dry and even slightly brown. When you tap it, it should sound hollow.

  15. Hello from Las Vegas! I love that I found your recipe! Is the center tender when cut in tonlime a regular pavlova or is it crispy and drier?
    Thanks!!

    • Jasmine Lukuku

      It should be tender, but if it gets overcooked it could be dry.It helps to know if your oven runs hot, so I recommend an oven thermometer. 🙂

  16. I am making these right now. They are currently in the oven. I have been vegetarian for 10 years and recently made the move to vegan and was so surprised when I came across a pavlova made from chickpeas! It was amazing watching the water form into stuff peaks. My little one always likes to lick the spoon when I bake and this was no different, she loved it! They look like they are going well at the moment. We will top them with coconut whipped cream and berries.

  17. Amazing recipe! Can you make these a day in advance, like regular meringues? Or will they get old / collapse?

    Thanks !

  18. Emma Humphrey

    Hi there ! I tried this recipe and my merangues came out a soggy mess :/ Firstly, how long should I whip the chickpea juice? I was mixing it on high speed for about 15-20 mins but it only seemed to go foamy but not stiff peaks. I then spent the next 30 mins mixing in the sugar and the recipe didn’t hold together, the mixture was quite runny and all the merangue turned into one big giant flat pancake in my oven. Maybe I over mixed? :/

  19. Jasmine Lukuku

    Hi Emma, I’m sorry to hear about your meringue problems. That is a bummer.

    I’ve made this recipe a couple of times. The first time (the ones in the photos here) I used the aquafaba straight from the can. Other times, I’ve reduced the aquafaba first so it is thicker before measuring it using this technique: http://theblenderist.com/how-to-reduce-aquafaba/

    Both times it worked, but you might find reduced aquafaba to be more stable depending on the brand of chickpeas you are using…some brands are more watery than others.

    There are a lot of things that could cause issues. One thing that can be really bad for meringues is oil or fat. I like to give my bowl and my beaters a good scrub with vinegar to make sure there isn’t any fat residue left from other baking projects. Soap residue can also be bad, so that is why I use vinegar.

    The oven temperature can also cause issues. My old oven ran super hot and I messed up a lot of my vegan macaron experiments because of it. I’ve since got an oven thermometer and that helps.

    Again, I’m sorry to hear you had trouble!

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