Vegan Pavlova (No Eggs)

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Vegan Pavlova (No Eggs)

course dessert
Q. Time 15 minutes
cooking time 2 of hours 15 minutes
during cooling 1 hours 30 minutes
serving 3 Mini Pavlovas

Equipment

  • Stand mixeror handheld whisk
  • A sheet used for baking something
  • Nonstick baking mator parchment paper

Materials

Vegan Pavlova Ingredients

  • 1/2 the cup aquafaba Liquid brine from a can of chickpeas
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon Xanthan gum
  • 2/3 the cup Organic cane sugar grainy
  • 1 teaspoon Vanilla bean paste Or use extracts

to serve

  • 1 the paw Fresh strawberries to cut
  • Vegan Whipped Cream to test

instructions

Cut back on aquafaba

  • Add the aquafaba to a small pot over low heat and cook, stirring occasionally, until the volume is reduced by half. You’ll want to finish with 1/4 cup of reduced aquafaba.
  • Chill the reduced aquafaba by placing it in an ice bath. It should be cool to the touch before you start working with it.

Prepare the pavlova

  • Add the reduced aquafaba, cream of tartar and xanthan gum to a stand mixer. Whip on high speed for about 5-8 minutes, making sure to break and scrape down any edges as needed. The mixture will be quite stiff for the xanthan gum.
  • Start adding the sugar slowly, 2 tablespoons at a time, waiting 30 seconds between each addition. Again, take breaks to scrape down the sides of the mixing bowl as needed. Once all the sugar is incorporated, continue to whip for another 5 minutes then add the vanilla bean paste.
  • When te mixture is ready, it should be almost marshmallow-like and you can check by inverting the bowl (it should not fall out of the bowl at all).

Bake the pavlova

  • Preheat oven to 250F.
  • Divide your mixture into three portions and transfer to a lined baking sheet, leaving 2-3 inches around all edges of the pavlovas. Use a spatula to make round discs and then make a little well in the center for the topping.
  • Bake the pavlovas for 2 hours and 15 minutes, making sure not to open the oven (even if you’re tempted to check them, don’t!!!). After 2 hours and 15 minutes have passed, keep the door closed and turn off the heat completely. Let the pavlovas cool in the closed oven for another 1 hour 30 minutes.

Arrange pavlova

  • Once the pavlova is cooked and cooled, top with vegan whipped cream of choice, and any fruit such as sliced ​​strawberries, mangoes, etc. Only top as you are going to serve, otherwise the pavlovas will absorb moisture and lose them. Crisp exterior.

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