Mini Passion Fruit Pavlovas

So Vegan
Pavlovas on white marble with passion fruit and raspberries
Serves Makes 12 mini pavlovas
Print recipe
  • Prep time 20 mins
  • Cook time 120 mins
  • Passive time 20 mins
  • Ready time 160 mins

These beautiful little desserts are made by using the liquid drained from a can of chickpeas to create fluffy pavlovas, perfect to share with your friends and family.

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Ingredients

  • 80 ml aquafaba (from a tin of unsalted chickpeas)
  • 50 g golden caster sugar
  • 2 passion fruit
  • 4 tablespoons coconut yoghurt
  • 36 or so fresh raspberries

Method

Preheat the oven to 120ºC/100ºC fan/gas mark ½ and line a large baking tray with baking paper.

Using an electric whisk, whisk the aquafaba and ¼ teaspoon of apple cider vinegar together in a mixing bowl, until you get stiff peaks. This should take roughly 8 minutes. You’ll know when it’s ready because you’ll be able to turn the bowl upside down without the mixture falling out.

Add the sugar, a couple of tablespoons at a time, and continue whisking for roughly 3 minutes until it’s all incorporated.

Pipe or spoon the mixture into 4cm diameter circles directly onto the lined baking tray. Bake in the oven for 2 hours.

Turn the oven off and leave the meringues in the oven for another hour so they remain firm.

Remove the meringues from the oven and leave them to cool completely.

Meanwhile, cut the passion fruit in half, scoop out the flesh and place it in a small bowl ready to use for the topping.

Carefully peel the cold meringues off the baking paper. Top each meringue with a teaspoon of coconut yoghurt, a drizzle of passion fruit pulp and a few raspberries. Serve immediately.

Tip: After you’ve used the aquafaba, you can put the chickpeas to work in hummus recipes.

Additional notes

“Who said vegans can’t eat pavlova? We use a secret ingredient to create these beautiful little desserts. Aquafaba is the liquid drained from a can of chickpeas and it doubles up as an egg replacer in this vegan pavlova.”

Taken from So Vegan in 5 by Roxy Pope and Ben Pook, published by Bonnier Books.

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