Eggless Fruit Pavlova With Aquafaba
Amazing. Meringue created from aquafaba. Also known as bean=faba; water=aqua. Who knew that this could be whipped into glossy meringue. There are a lot of instructions on how to floating around the internet, but it's important to find one that works for you.
Equipment
- Stand mixer or handheld whisk
- 2 x Cookie sheet lined with silicone non-stick baking mat or parchment paper.
Ingredients
Meringue
- 1/2 cup aquafaba
- 1/2 cup sugar, castor or super fine I created my own super fine sugar in a mini food processor
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Chantilly Creme
- 1 cup heavy whipping cream
- 1 tbsp castor or granulated sugar
- 1/2 tsp vanilla extract
Topping
- 8-10 white grapes washed dried and sliced in half
- 12-14 Raspberries, washed and dried
- 8 blackberries washed and dried
- 1 large kiwi peeled and sliced into into 10 pieces
- 8 blueberries washed and dried
- 1 can mandarin oranges drained and dried
Instructions
Oven
- Pre-heat oven to 200. Place racks to the center or top half of the oven.
Parchment paper
- Trace the shape and size of the meringue you want to bake. Then flip the parchment paper over so the meringue doesn't come in contact with the ink. Depending on the shape and size you want to create, you might need 2 cookie sheet for this recipe.
Extract In Sugar
- Using a balloon whisk, mix the vanilla extract into the sugar so it combines completely and set aside.
Meringue
- Put the aquafaba into a clean oil free bowl. Beat until it turn foamy.
- Add cream of tartar and beat until it forms soft peaks.
- Add sugar, 1 tbsp at a time, beating for at least 30 seconds between additions.
- When all the sugar has been added, beat for another 2 minutes. You should have stiff peaks glossy peaks.
Baking
- On prepared parchment paper, shape meringues using a spoon or piping bag.
- Put into the oven for 3 hours. Turn the oven off and leave the meringues in the oven until the oven cools or overnight. Do Not Open The Oven Door.
- Do Not Fill Until Ready To Eat
Chantilly Creme
- Put all the ingredients into a bowl and whisk until peaks have formed.
- Refrigerate until ready to use.
Topping
- Rinse all berries and fruit well and dry using kitchen paper. Hull strawberries, cut and or slice, peel and slice kiwis, mangoes, bananas, slice grapes in half. If using canned fruits, drain and pat dry.
Creating Pavlova
- When ready to serve the pavlova, fill meringue with chantilly creme and layer with fresh fruit and berries of your choice. Slice and serve.
Notes
DO NOT FILL UNTIL YOU ARE READY TO SERVE AND EAT YOUR PAVLOVA!
The first recipe I tried stated that the sugar must be totally dissolved before baking the meringue and to keep beating until the sugar dissolves. They went on to say that you can’t over beat aquafaba meringue, because unlike egg whites, it won’t deflate. Well, I’m here to tell you that’s not true. Your meringue will deflate and turn into marshmallow!Â
Granulated sugar didn’t dissolve well, so, I made my own superfine sugar by pulsing 7-8 times in a mini food processor. Â
I mixed my extract into the sugar and that worked well. Â
I baked the meringues at 200 for 3 hours and left them in the oven until the oven was cold. If you are making small meringues you will need to bake them for 2-2.5 hours, depending on the size.
Do not use grease proof paper to line your cookie sheet it will cause your meringue to deflate.Â
Nutrition
Serving: 6gCalories: 251kcalCarbohydrates: 30gProtein: 1gFat: 15gSaturated Fat: 9gCholesterol: 54mgSodium: 17mgPotassium: 185mgFiber: 2gSugar: 26gVitamin A: 879IUVitamin C: 27mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!
