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.

32

30m

Note: + 2 hours chilling and 4 hours cooling time

1h

Ingredients

  • 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

Method

STEP 1

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.)

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.
 

Dietary information

Vegan
Vegetarian
Gluten-free
Dairy-free
Egg-free
Lactose-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.