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.

 

Ingredients

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

BERRY TOPPING

  • 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.

Instructions

  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.

is the author of The Allergy-Free Cook series and specializes in baking recipe development. Visit https://www.lauriesadowski.com, and follow her on Instagram at https://www.instagram.com/letsbakelaurie