Amazing Vegan Pavlova with Passion Fruit Coulis
It’s vegan meringue!! Vegan bloggers worldwide are experimenting using canned chickpea brine and sugar, beating it together until it formed stiff peaks, and calling it meringue. Too good to be true? I had to try it by myself to experiment this magical ‘vegan’ egg whites.
When I decided to stop consuming animal products, I had given up on making meringue.
It sounded really strange, odd and even a little unappetizing to use the can of chickpea brine, so I ignore it the first time. But then more and more bloggers kept nagging about chickpea brine. Then, I figured I’d give it a go too. So I anxiously watching to see what magical would happen in my stand mixer. The result was amazing! It’s true! The brine, which is maybe half a cup to start with, gets so fluffy sitting in the entire mixing bowl after the beating. And that’s when I knew I had to make my dessert I’ve been dreaming for a long time: my pavlova.
This vegan pavlova is unnoticeable from the original egg-white version, with its perfectly hollow, crispy, and slightly chewy inside.
The brine from a can of chickpea works exactly like normal egg whites. Such amazing!!! 🙂 Can anyone know this beautiful pavlova is made by the liquid of a can of chickpeas? The liquid that’s we’ve been normally pouring down to the drain.
After I whisk the liquid for a few minutes, it starts foamy like. And I add 1/2 cup of sugar and a pinch of cream of tartar for extra as well to stabilize the ‘egg whites’. Keep whisking continuously. The meringue like pavlova will be magically there.
If you are not a fussy person, ignore the piping bag and use a spoon will be fine. Take a spoonful of the ‘egg whites’ on a sheet of baking paper over the baking tray and bake in the preheat oven for about an hour but need to turn them halfway.
Some bloggers said after the meringue cool down completely. Store in an airtight container will last up to three or four days. But who will resist this temptation? Mine is invisible between few minutes. All gone to my children’s mouth.
Amazing Vegan Pavlova with Passion Fruit Coulis
- 1 can Chickpea, brine only (it yields about 1/2 to 1 cup liquid), chilled in the fridge for overnight. It produces a significantly more fluffy meringue that holds its shape much better.
- 1/2 – 3/4 cup Icing sugar, some blogger use 1 cup vegan fine caster sugar
- 1 tbsp Arrowroot powder, (I use pinch of cream of tartar)
- Pinch of fine Sea salt
- 1 tsp Vanilla extract (optional)
- 1 tsp Organic apple cider vinegar
- 1 cup sliced berries/fresh fruit, (I use passion fruit coulis that I made before)
- Preheat the oven to 275°F/140°C or 120°C for a fan oven. Line a baking sheet with baking parchment. In a small bowl, mix together the sugar, arrowroot powder if you use and salt. Set aside.
- Place the chickpea brine into a mixing bowl. Beat at low speed, then slowly increase the speed to high. Beat for 5 minutes until soft peaks have formed and the mixture has become very light and fluffy. Turn the speed down to medium-high and start adding the sugar one heaping tablespoon at a time. Add the cream of tartar, if you use, at the same time. After all the adding, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form (about 3 or 4 minutes). You should be able to hold the mixing bowl upside down and have the meringue stay in place. Put in the vanilla and vinegar. Beat for another 10-15 seconds until well incorporated.
- Use a spoon just like me or fill a piping bag (fitted with a large star attachment to create lines) and place the meringue onto the prepared baking sheet. Make sure to do this immediately after whipping the meringue so it doesn’t deflate. If using a spoon, spread the meringue to make a circle. The edges should be higher than the center to make a nest for the filling. To do this, simply pipe an extra round or two around the edges. Or take a spoon and gently create a well in the center.
- Put the meringue in the oven to bake and immediately turn down the heat to 250°F. Bake for 1 1/2 – 2 hours for few small meringues, or until the outside is dry to the touch. The pavlova should sound hollow when very lightly tapped. Turn off the oven, leaving the pavlova inside to cool completely.
- For serving, spread the coconut whipped cream over the pavlova and top with your favorite fruit. Serve immediately.
- Just make sure that when you check on the meringues, you use the oven light rather than opening the door. This will keep the temperature from dropping.
- For Easter holiday treats, you can skip the coulis and place some mini easter eggs on top. It is definitely a good idea!
- This recipe also makes a killer vegan fluff! Skip the baking and enjoy it right away on a peanut butter sandwich, or bake half into pavlova and save the other half to use as fluff. It makes a ton. This idea is from Vegan Easy.