Description
This recipe for Vegan Magic Mini Pavlovas uses chickpea brine as an egg white substitute to create light, airy meringues that are naturally vegan and gluten-free. These mini pavlovas are baked low and slow to achieve a crisp exterior with a soft center, then topped with optional jam, whipped coconut cream, and fresh berries or nuts for a delightful, plant-based dessert that’s both beautiful and delicious.
Ingredients
Scale
Meringue:
- 1/2 cup Chickpea Brine (Aquafaba, egg white substitute)
- 1/4 teaspoon Cream of Tartar (to stabilize the meringue)
- 1 cup Sugar (granulated, sweetener for the meringue)
- 1 teaspoon Vanilla Extract (for flavor enhancement)
Optional Toppings:
- 1 cup Jam (any flavor, for filling)
- 1 can Full-Fat Coconut Milk (chilled, for whipping the cream)
- 1 cup Berries or Chopped Nuts (for garnish)
Instructions
- Preheat Oven: Set your oven to 210°F (100°C) to prepare for low-temperature baking, which is crucial for drying out the meringues without browning.
- Prepare Meringue Base: In a clean mixing bowl, combine 1/2 cup of chickpea brine with 1/4 teaspoon of cream of tartar. Use a hand mixer to beat the mixture on medium speed until soft peaks form, about 2 to 3 minutes. This creates the initial foam structure.
- Add Sugar Gradually: While continuing to beat, slowly incorporate 1 cup of sugar over 3 to 4 minutes until the meringue reaches stiff, glossy peaks. Then, mix in 1 teaspoon of vanilla extract for added flavor.
- Shape Meringues: Spoon or pipe the meringue mixture onto a baking sheet lined with parchment paper, shaping into small rounds to form the mini pavlovas.
- Bake: Place the baking sheet in the oven and bake for approximately 1 hour and 30 minutes. This low and slow baking dries out the meringues, giving them a crisp exterior and a slightly soft center.
- Cool: Allow the pavlovas to cool completely on the baking sheet; this prevents cracking and helps them set properly.
- Prepare Toppings: If using whipped coconut cream, chill a can of full-fat coconut milk overnight, scoop the solidified cream part, and whip it until fluffy.
- Assemble: Fill the cooled pavlovas with your choice of jam or whipped coconut cream, then garnish with fresh berries or chopped nuts for texture and flavor contrast.
Notes
- Ensure the mixing bowl and beaters are completely clean and dry to achieve maximum volume when whipping the chickpea brine.
- Using cream of tartar stabilizes the meringue, helping it hold its shape during baking.
- Low oven temperature is key to drying the meringues without browning them.
- Chilling coconut milk overnight makes it easier to separate and whip the cream.
- Store the assembled pavlovas in the refrigerator and consume within 24 hours for best texture.
- Variations can include different fruit jams or nut types depending on preference.
