Desserts, Gluten Free, greatest hits, recipes, Vegan
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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.


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!


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.
  • 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
  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!
  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 says

      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. Cathie says

    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 says

      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!

  3. 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.

    • Jasmine Lukuku says

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

  4. 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 says

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

      • Andi says

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

        • Jasmine Lukuku says

          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.

  5. Saria says

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

    • Jasmine Lukuku says

      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.

    • Jasmine Lukuku says

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

  6. 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 says

      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!

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

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

  9. Jess says

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

    • Jasmine Lukuku says

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

  10. Jules says

    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?

    • Jasmine Lukuku says

      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. 🙂

  11. Chelsea says

    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.

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