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Egg-Free Mini Berry Pavlovas

Home  >  Inspire & Create  >  Entertaining Share Food  >  Egg-Free Mini Berry Pavlovas


RECIPE

Egg-Free Mini Berry Pavlovas

Prep

30 mins
(+2 hrs soaking, 4 hrs cooling time)


Cooking

1 hr


Difficulty

Medium


Serves

32

Ingredients

  • 400g can chickpeas
  • ½ tsp cream of tartar
  • 1¼ cups (200g) pure icing sugar
  • 1kg dairy-free coconut yoghurt
  • ¼ cup (80g) raspberry jam, warmed
  • 125g raspberries, halved, to serve
  • 125g blueberries
  • 250g strawberries, halved
  • Chopped pistachios, to serve

Method

  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.)
  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.
  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.
  4. Place trays in oven and reduce oven to 100°C. Bake for 1 hour. Turn the oven off. Leave meringues in oven, with door ajar, for 4 hours or overnight to cool completely.
  5. Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.