Aquafaba Pavlova

Aquafaba is a magical ingredient that can replace egg whites in meringue so we don’t have to break an egg and waste the yolks! Save the liquid from your next tin of chickpeas and give this pavlova recipe a go.

Serves 4

Ingredients

For the meringue

140g Aquafaba (liquid from a tin of chickpeas)
225g sugar
1 tsp white wine vinegar/cider vinegar
½ tsp vanilla extract

For the topping

200ml double cream
2 tbsp icing sugar
200g frozen mixed berries
100g sugar

Method

Preheat the oven to 130°C fan/325°F/as Mark 2.
Place the aquafaba in a large bowl or standing mixer bowl. Using the whisk attachment on the standing mixer or an electric whisk, whisk the aquafaba until thick, stiff peaks form. This can take quite a while (5-8 minutes) so be patient.
Once the mix is thick, gradually add the sugar whilst continuing to whisk. The meringue mix should become glossy. Finish by whisking in the vinegar and vanilla extract.
Line a large baking tray with greaseproof paper (or a silicone mat if you have one). Generously spoon the meringue mix onto the tray and spread to form a circle 5cm thick.
Bake the meringue in the oven for 2 hours, then turn the oven off and leave the pavlova inside without opening the oven door until the oven is cold (ideally this stage can be done the night before and left overnight, or in the morning and left through the day).
Meanwhile, make the mixed berry compote by placing two thirds of the frozen mixed berries, all the sugar, and a tablespoon of water in a saucepan. Place over a medium heat and bring to the boil. Let the mix reduce, thicken, and become syrupy. Add the remaining mixed berries, mix through, remove from the heat, and allow to cool.
Once the pavlova has cooled in the oven, place the cream and icing sugar in a bowl and whisk until soft peaks are reached.
Spoon the whipped cream on top of the pavlova and spread to cover the top. Spoon over the cooled mixed berry compote, drizzling the syrup.
Enjoy straight away!

Recipe courtesy of Rowen Halstead