Egg-free mini pavlovas
These egg-free mini pavs use a secret ingredient you’ll never guess. The liquid from canned chickpeas! They’re the perfect vegan dessert.
Note: + 2 hours chilling and 4 hours cooling time
- 400g can chickpeas
- 1/2 tsp cream of tartar
- 1 1/4 cups (200g) pure icing sugar
- 1kg dairy-free coconut yoghurt
- 1/4 cup (80g) raspberry jam, warmed
- 125g raspberries, halved, to serve
- 125g blueberries
- 250g strawberries, halved
- Chopped pistachios, to serve
Drain the chickpeas, reserving the liquid. Place the reserved chickpea liquid in a bowl in the fridge for 2 hours or until chilled. (Reserve the chickpeas in an airtight container in the fridge for another use.)
Preheat oven to 150°C. Line 3 baking trays with baking paper. Beat chickpea liquid in the bowl of an electric mixer for 5 mins or until soft peaks form. Add cream of tartar and beat until combined. Gradually add icing sugar, 1 tbs at a time, beating for 10 mins or until mixture is thick and sugar dissolves.
Place meringue mixture in a large piping bag fitted with a 2cm plain nozzle. Pipe thirty-two 6cm discs onto the lined trays, about 2cm apart. Use a spoon to smooth the tops.
Place trays in the oven and reduce oven to 100°C. Bake for 1 hour. Turn the oven off. Leave meringues in the oven, with the door ajar, for 4 hours or overnight to cool completely.
Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.