Note: I created this recipe for OXO. Click here for more details on our collaboration.
I used to be quite scared of baking meringue. But since I started experimenting with aquafaba a few years ago, I’ve found it’s really not as difficult to make as I thought. At least, there have certainly been more successes than failures and that is good enough for me.
I created a Vegan Meringue Nests recipe a few years ago, when aquafaba first became a “thing” but have tweaked things a bit for this recipe. Also check out my Candy Cane Meringue Kisses and Lemon Meringue Cupcakes for more aquafaba uses!
Some things to note about this recipe:
- Once you add the cream, serve immediately! Because it will go soggy after half an hour or so. If you plan on serving later, keep the cream separate in the fridge and the meringue layers in an air-tight container at room temperature (don’t refrigerate the meringue).
- For the cream, you have a few options, either whipped coconut cream, soy cream or oat-based cream, which you can find in health food shops or some supermarkets.
- I’ve already stressed this in the recipe, but do NOT open the oven door even a tiny bit after it’s baked. It needs to stay in the oven as the temperature slowly decreases. So make sure you’re not using or needing to use the oven for anything else the day you bake.
- Goes without saying but the topping options are endless and up to you. Mixed berries, tropical fruit, rose syrup, lemon curd, chocolate shavings etc.
- 100g aquafaba (liquid from a tin of chickpeas or shop bought carton)
- 1/4 tsp cream of tartar
- 1 tsp corn starch
- 100g caster sugar
- 1 tin of coconut milk (chilled, using just the fat and discarding the liquid) or another vegan cream substitute
- Preheat oven to 110C / 100C fan and line a baking tray with greaseproof paper.
- Add the aquafaba to a stand mixer and whisk on medium until soft peaks appear. Add the cream of tartar and corn starch. Whisk again on high.Slowly add the sugar into, a teaspoon at a time, until you have thick, glossy, stiff peaks.
- Create two circular layers from the meringue mixture, roughly the same size. Bake for two hours. Do NOT open the oven door!
- After two hours, turn off the oven but keep the door closed and leave the meringues to cool inside the oven for another two hours.
- Meanwhile, whip the cream. Hull and chop the strawberries.
- To assemble, smooth a large dollop of cream on top of one layer and place the other on top. Add the rest of the cream to the top of the pavlova and decorate with strawberries.
- Slice into 4-6 pieces and serve immediately. If you're serving later, keep the cream separate as it will soften the meringue into mush after a while.