These sweet desserts are a perfect treat for you and friends and family, whether you’re vegan or not. The pavlovas themselves are made with aquafaba — the liquid from a can of chickpeas (instead of the usual egg whites). They bake up wonderfully crisp on the outside and with a fluffy marshmallow-like interior. We added a touch of unsweetened cocoa to the base and topped it with a whipped coconut cream and lightly sweetened strawberries.
| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- One 15-ounce can chickpeas
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon cream of tartar
- 3/4 cup vegan superfine sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- One 14-ounce can unsweetened coconut cream, chilled in the refrigerator at least 8 hours
- 5 teaspoons vegan confectioners’ sugar
- 3 cups fresh strawberries, hulled and quartered
Instructions
- Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment.
- For the aquafaba pavlova: Strain the chickpeas directly into the bowl of a stand mixer fitted with the whisk attachment. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cornstarch and cream of tartar to the liquid and beat on medium-high speed until very foamy. While still beating, add the superfine sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, 4 to 6 minutes. Once the meringue is stiff, beat in the cocoa powder and vanilla until smooth and combined.
- Spoon the meringue in 4 equal mounds on the prepared baking sheet, then use a spoon or small offset spatula to smooth each mount into a 4-inch wide disk. Make a small indent in the center of each mound to hold the toppings. Make sure to leave at least 2 inches between each disk in case they spread when baking.
- Bake until set and no longer glossy, about 2 hours. Turn the oven off and let the pavlovas sit in the closed oven until they have dried out inside, about 1 hour more. (The pavlovas will keep in an airtight container for up to 3 days.)
- For the whipped coconut cream and strawberries: Meanwhile, open the can of chilled coconut cream and scoop off the solid top into a chilled medium bowl, leaving the liquid behind; reserve the liquid for another use. Beat the solids with an electric mixer on medium-high until light and fluffy, about 2 minutes. Add 3 teaspoons of the confectioners’ sugar and beat until the sugar is fully incorporated, about 1 minute more. Cover and chill until ready to use, up to overnight.
- Toss the strawberries with the remaining 2 teaspoons confectioners’ sugar in a small bowl until fully incorporated. Let the strawberries sit until they’re slightly softened, glossy and starting to release some natural juices, about 5 minutes.
- To serve, place the pavlovas on a serving plate. Top each with some whipped coconut cream and macerated berries.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 682 |
| Total Fat | 38 g |
| Saturated Fat | 31 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 12 g |
| Sugar | 49 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 268 mg |
Reviews
Do NOT add the cocoa. It made the meringue deflate. I hade to start all over from scratch. If this only makes four shells they turn out HUGE. I used a sheet pan and spacing four as widely as I could they still grew together. Better to make six shells with no more than three per sheet. It was a nice vegan dessert, and it was interesting working with the Aquafaba, but I doubt I will make it again.