Eggless Pavlovas With Lemon Whip

Eggless Pavlovas With Lemon Whip

Aquafaba is the secret to this impressive eggless dessert. The crisp meringues retain a soft, marshmallow-like center. Photo: Andrew Grinton

Makes: 6 single-serve pavlovas
Free of: gluten and all top allergens

Check out more of our allergy-friendly fruit dessert recipes here.




  • 3/4 cup unsalted chickpea aquafaba (see Tips)
  • 1/2 tsp apple cider vinegar or white vinegar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 can (14 oz) full-fat coconut milk, refrigerated overnight
  • Zest of 1 large lemon
  • 1 tbsp confectioners’ sugar


  • 1 pint either blueberries, strawberries, raspberries or a combination, divided
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 1 1/2 tsp sugar

Recipe Tips

Aquafaba is the liquid within a can of chickpeas. One 19-ounce can of unsalted chickpeas with no additives will yield enough aquafaba for this recipe.

Use a timer in steps 3 and 4, to ensure beating to the recommended time.


  1. For meringue, put aquafaba in a small saucepan over medium heat. Cook until reduced to 1/2 cup. Let cool completely, then refrigerate for 1 hour.
  2. Preheat oven to 200° F. Line a baking sheet with parchment paper.
  3. Pour cold aquafaba into a large mixing bowl. Add vinegar and vanilla extract. Using a stand mixer, beat on high until frothy, about 1 minute. Sprinkle in cream of tartar. Beat on high for 5 minutes (see Tips) or until the mixture stiffens like thick shaving foam.
  4. In a small bowl, whisk together sugar and cornstarch. With stand mixer on high, add the sugar mixture, 1 tablespoon at a time, to the aquafaba. Beat until very stiff peaks form, 8-10 minutes (see Tips).
  5. Remove ½ cup of whipped aquafaba to a bowl and refrigerate.
  6. Scrape the remaining whipped aquafaba into a piping bag fitted with a large star tip. Pipe 6 round pavlovas onto the baking sheet, each 6 inches wide, two layers high and just slightly higher around the edge.
  7. Bake for 2 hours, or until the sides are dry and firm, but not browned. Turn oven off but do not open it. Leave pavlovas in cooling oven for 1 hour.
  8. For lemon whip, spoon 1/2 cup of very thick coconut cream from the chilled coconut milk into a medium mixing bowl. Add zest, confectioners’ sugar and reserved 1/2 cup whipped aquafaba. Whisk or beat with a hand mixer until whipped and light, about 2 minutes.
  9. For berry topping, put half of berries, water, lemon juice and sugar in a saucepan over medium heat. Cook until berries break down, about 3 minutes.
  10. Pour the berry mixture into a blender and puree until smooth. Press mixture through a fine mesh sieve to remove any seeds or solids.
  11. Just before serving, top each pavlova with lemon whip and remaining fresh berries. Drizzle with berry sauce.

of "The Allergy-Free Cook" series and creates gluten-free and vegan baking e-Books, combining baking and chemistry to create magic. See her work at, on Instagram at