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.
MERINGUES & WHIP
- 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
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.
- 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.
- Preheat oven to 200° F. Line a baking sheet with parchment paper.
- 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.
- 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).
- Remove ½ cup of whipped aquafaba to a bowl and refrigerate.
- 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.
- 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.
- 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.
- 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.
- Pour the berry mixture into a blender and puree until smooth. Press mixture through a fine mesh sieve to remove any seeds or solids.
- Just before serving, top each pavlova with lemon whip and remaining fresh berries. Drizzle with berry sauce.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes