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Vegan Pavlova

What? No eggs? And the meringue? The answer is simply, when there’s a will there’s a way! Meringues made with chickpea water (aka aquafaba), and whipped cream using coconut milk and maple syrup is the answer to your animal-free situation. It’s World Health Day today (April 7th), and I am beyond excited to be starting my collaboration with the biggest supermarket chain in the country, Alpha Mega with this post.

Ingredients (all from Alpha Mega)

For the meringue

  • 1 cup organic aquafaba (drained from a can of chickpeas)
  • 3/4 cup of caster sugar or coconut sugar
  • 2 tbsp corn flour
  • 1 tsp vanilla

Whipped cream and toppings

  • Collect the top of a can of coconut milk (I used organic Biona)
  • 2 tbs of maple syrup (I used Tesco maple syrup)
  • Forest fruit of choice (I used strawberries and blueberries – you can also use frozen ones)

For the meringue: Whip the chickpea water in a strong blender until it forms stiff peaks. I must warn you, it took me 3 cans to do it properly as the first time my mixer was too weak, and the second time I didn’t whip it for a long time. Whip for at least 10 minutes.

Add the sugar spoon by spoon and the corn flour and keep whipping for another 10 minutes.

Place in a baking tray to form small individual pies (5cm in diameter) or a couple of bigger ones (10cm in diameter)

Bake in a pre-heated oven at 120C for 2 hours.

For the whipped cream: Whip the coconut cream with the maple syrup until it forms stiff peaks. Once the meringue is finished and has cooled down add the whipped cream on top with some chopped fruit.

My meringues collapsed so I made a “deconstructed” pavlova with the meringue pieces which tasted amazing!

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