Vegan Pavlova with Aquafaba Meringue
Aquafaba — the liquid drained from a can of chickpeas — whips into stiff, glossy peaks that bake into a meringue shell: crisp on the outside and soft in the center, just like the egg-based original. The finished pavlova is topped with vanilla coconut cream and fresh fruit. Allow about 2 hours including baking and cooling time before serving.
Equipment
- Stand mixer with whisk (or hand mixer)
- Small saucepan
- Mixing bowls (one chilled for whipping cream)
- Rubber spatula
- Measuring cups and spoons
- Food processor or blender (to make superfine sugar, optional)
- Baking sheet
- Parchment paper
- Pencil and 8-inch (20 cm) round template
- Offset spatula or spoon
- Piping bag with 1/2-inch round tip (optional)
- Wire rack
- Fine mesh sieve (optional, for coulis)
Ingredients
For the Aquafaba Meringue Shell:
- 1 ½ cups aquafaba (liquid from canned chickpeas) from 2 (15-oz) cans unsalted/low-sodium chickpeas; reduce to 3/4 cup before whipping. Brands like 365, Eden, or Goya give consistent results
- ½ tsp cream of tartar for stability
- ⅛ tsp fine sea salt balances sweetness
- 1 cup superfine (caster) sugar pulse regular granulated sugar in a food processor 30–45 seconds to make superfine for a silkier meringue
- 1 ½ tsp pure vanilla extract alcohol-based vanilla integrates best
- 1 tsp distilled white vinegar acid helps strengthen the meringue
- 1 tbsp cornstarch classic pavlova stabilizer; keeps the center marshmallowy
For the Coconut Cream & Fruit Topping:
- 1 ½ cups chilled coconut cream scoop solids from 2 cans full-fat coconut milk chilled overnight, or use a can of coconut cream
- 2 tbsp confectioners’ (powdered) sugar sifted, to sweeten the coconut cream
- ½ tsp pure vanilla extract
- 1 cup ripe strawberries, hulled and sliced choose fragrant, deeply red berries for best flavor
- 2 medium ripe kiwis, peeled and sliced golden or green varieties both work
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- 6–8 sprigs fresh mint for garnish
- 1 tsp finely grated lemon zest adds brightness
For Optional Passion Fruit Coulis:
- ¼ cup fresh passion fruit pulp from 2–3 passion fruits; seeds optional
- 2 tbsp granulated sugar
- 1 tbsp water
Instructions
- Prepare the Pan and Oven: Trace an 8-inch (20 cm) circle on parchment, flip parchment so pencil side is down, and place on a baking sheet. Preheat the oven to 225°F (107°C) with a rack in the center. Avoid convection if possible.
- Reduce the Aquafaba: Pour 1 1/2 cups aquafaba into a small saucepan. Simmer over medium heat, 12–18 minutes, until reduced by about half to 3/4 cup (180 mL). You’ll see smaller bubbles and a slightly syrupy texture. Cool until just barely warm; to speed up, refrigerate 10 minutes.
- Make Superfine Sugar (if needed): Process granulated sugar in a food processor 30–45 seconds until the grains feel finer between your fingers. This dissolves more readily for a smoother meringue.
- Start the Meringue: Transfer cooled, reduced aquafaba to the stand mixer bowl. Add cream of tartar and salt. Whisk on medium speed until very foamy with soft peaks, 4–6 minutes. It should look opaque and leave faint trails in the bowl.
- Add Sugar Gradually: With the mixer at medium-high, sprinkle in the sugar 1 tablespoon at a time, taking 8–10 minutes. Beat until the meringue is thick, glossy, and forms stiff peaks that stand tall with a slightly curled tip. Rub a bit between fingers—no grittiness means the sugar is dissolved. The bowl should feel cool.
- Stabilize and Flavor: Sprinkle cornstarch over the meringue; add vanilla and vinegar. Whisk 15–30 seconds just to combine, then finish folding gently with a spatula to avoid deflating.
- Shape the Pavlova: Dab a little meringue under the parchment corners to anchor. Spoon meringue inside the traced circle, building taller sides and a shallow well in the center (for cream and fruit). Smooth with an offset spatula or pipe a nest with a round tip for a ridged look.
- Bake: Place the tray in the oven and bake at 225°F (107°C) for 1 hour 45 minutes. Do not open the door during the first hour. The shell should be dry to the touch, pale ivory (not browned), and release easily from parchment at the edges.
- Dry in the Oven: Turn the oven off, crack the door with a wooden spoon, and leave the pavlova inside for 1 hour to dry and prevent cracking from sudden temperature changes.
- Whip the Coconut Cream (during bake/dry time): In a chilled bowl, whip coconut cream, confectioners’ sugar, and vanilla on medium-high until soft–medium peaks form, 2–3 minutes. Keep refrigerated until assembly.
- Prepare Fruit: Slice strawberries and kiwis. Keep berries whole if small, or halve larger ones. Pat very juicy fruit dry with a paper towel to avoid softening the shell.
- Optional Coulis: Stir passion fruit pulp, sugar, and water in a small saucepan over low heat until the sugar dissolves, 2–3 minutes. Strain if you prefer a seedless sauce. Cool completely.
- Unmold and Assemble: Gently slide the pavlova onto a serving platter. Spoon the coconut cream into the center well. Arrange the fruit artfully on top, then drizzle with passion fruit coulis (if using). Finish with mint and a whisper of lemon zest.
- Serve: Present immediately for maximum contrast—crisp exterior, pillowy center, cool cream, and fresh fruit.
Notes
Mary’s Tips:
- Aquafaba Strength: Reducing to 3/4 cup (180 mL) concentrates proteins for better volume and stability.
- Control Humidity: On humid days, add 10–15 minutes to the bake or leave to dry longer in the oven; moisture softens the shell.
- Smoother Meringue: Superfine sugar dissolves faster. Always add it slowly to prevent weeping.
- Acid and Starch: Vinegar (or lemon juice) plus cornstarch is the classic pavlova combo—acid strengthens the foam; starch sets the tender center.
- Substitutions: Use lemon juice instead of vinegar; arrowroot instead of cornstarch; whipped soy cream or cashew cream in place of coconut cream if preferred.
- Make-Shead: Bake the shell up to 1 day in advance; cool fully and store airtight with a food-safe desiccant in a dry place. Assemble just before serving.
- Repairs: Minor cracks? Hide with cream and fruit, or glue with a dab of whipped aquafaba.
Nutrition
Calories: 358kcalCarbohydrates: 51gProtein: 5gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 45mgPotassium: 390mgFiber: 6gSugar: 37gVitamin A: 164IUVitamin C: 35mgCalcium: 37mgIron: 2mg
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