Aquafaba Pavlova

(Makes 8 individual pavlovas)

 

Decadent Vegan Dessert Takes a Curtain Call
Created for the famous Russian ballerina Anna Pavlova, this version is an eggless meringue that partners deliciously with a creamy topping, ripe tropical fruit and a sprinkling of billowy, toasted coconut flakes.

INGREDIENTS 
Meringue
4 oz aquafaba* from unsalted or low sodium canned chickpeas, chilled
1 tsp apple cider vinegar
3/4 cup granulated sugar
1 tsp arrowroot (or cornstarch)
1 tsp vanilla extract
optional - gel food coloring

Whipped Topping
2 oz aquafaba
1 tsp lemon juice
3 Tbsp granulated sugar
1 Tbsp Cointreau (orange liquor) or 1 tsp orange blossom water

assorted tropical fruit such as mango, pineapple, passionfruit and kiwi, sliced or diced, or a mix of fresh berries
unsweetened coconut flakes, toasted

*aquafaba is the reserved liquid from canned or cooked beans

METHOD
Pour 4 ounces of aquafaba into bowl of electric mixer and place in freezer for several minutes while preparing the rest of your ingredients and equipment.  Cover and refrigerate the remaining aquafaba to be used in the whipped topping.

Preheat oven to 225 degrees fahrenheit.  Line two sheet pans with parchment paper.  Trace four 4-inch circles on each sheet of parchment with a pencil.

Using an electric mixer’s whisk attachment, mix aquafaba and vinegar at high speed until very light and fluffy, about 4-5 minutes.  The mixture will triple or quadruple in size.  Turn mixer speed down to medium and slowly pour in 3/4 cup sugar.  Increase speed back to high and continue whisking until mixture holds stiff, glossy peaks.  When done, if you hold the bowl upside down the meringue should stay in place.  To be safe, start by turning the bowl on its side.  Whisk in arrowroot and vanilla at this point, along with food coloring if you are using it. (Meringue shown in photo has a trace of orange gel coloring.)

Using a pastry bag or metal spatula, pipe or scoop meringue onto circles drawn on parchment paper, making the outer part of circles higher to leave a slight well in the middle.

Place in oven and immediately lower the heat to 200 degrees.  Bake for two hours, or until the outside of meringue is dry to the touch.  Do not open the oven for at least the first hour.  Once the meringues are done, turn the oven off and allow them to cool completely in the oven.

Whip remaining 2 ounces of aquafaba with lemon juice using the same method as for the meringue.  Mix in the remaining sugar and Cointreau. Just prior to serving, top the center of each meringue with this whipped “cream,” cut fruit, and toasted coconut. 
 

TIPS AND THOUGHTS

Aquafaba Tips

  • Aquafaba from other white beans can be used as well.  Black bean or red bean aquafaba is recommended for other recipes, like brownies, to add richness.
  • Chill the aquafaba before whipping it for best results.
  • Unlike egg whites, it’s impossible to over-beat aquafaba.  But you can under-beat it.  Keep whisking until you have very glossy, stiff peaks.  We recommend using a stand mixer.  A handheld mixer will work, but it might take longer.  Using a whisk will take a lifetime but you will develop huge biceps.

Meringue Tips

  • Piping the meringue onto the parchment can be messy, but you’re wearing an apron, right?
  • Although you preheat the oven to 225 degrees, immediately lower the temperature to 200 degrees upon putting the meringue in the oven.  This accommodates for the temperature drop when you open the oven door.
  • The meringue will be baked for around two hours, and cooled in the oven for at least 30 minutes.  Allowing it to cool in the oven keeps it from cracking.
  • Do not even think of opening the oven door for the first hour of baking or until the meringue looks like it’s set.  There’s a chance it will collapse due to the drop in temperature. 
  • If you decide to make one large meringue instead of individual ones, plan to extend the baking time as needed until the meringue sounds hollow when you lightly tap it.
  • The meringue can be made a day in advance, however, we recommend assembling the Pavlova just before serving.  The fruit juices make it soggy quickly.

Topping Thoughts

  • Select fruit that is ripe and juicy for the topping.  Underripe fruit will yield underwhelming results.
  • Large flakes of coconut create a slightly more impressive presentation than shredded coconut, but both will work.
     

 

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