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Egg-free mini berry pavlovas recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Vegan mini pavlovas made with chickpea liquid for a crunchy, chewy, and sweet twist on a classic dessert. Perfect for entertaining!
Ingredients:
  • 400g can chickpeas
  • 1.25 gm cream of tartar
  • 200g icing sugar
  • 1kg dairy-free coconut yoghurt
  • 80g jam
  • 125g raspberries, halved, to serve
  • 125g blueberries
  • 250g strawberries, halved
  • Chopped pistachios, to serve
Instructions:
  • Separate the chickpeas from the liquid, storing the liquid in the refrigerator for 2 hours until it's cold. Store the chickpeas in the fridge for future use in an airtight container.
  • 1. Preheat your oven to 150°C and line 3 baking trays with baking paper. 2. In the bowl of an electric mixer, beat chickpea liquid for 5 minutes until soft peaks form. 3. Add cream of tartar and beat until combined. 4. Gradually add icing sugar, 1 tablespoon at a time, and beat for 10 minutes until the mixture is thick and the sugar dissolves completely.
  • Transfer the meringue mixture into a large piping bag with a 2cm plain nozzle attached. Pipe out thirty-two 6cm discs onto the lined trays, ensuring they are about 2cm apart. Then, use a spoon to gently smooth the tops of the discs.
  • Place trays in the warm oven set at 100°C to bake the meringues for 1 hour. After baking, turn off the oven and allow the meringues to cool completely inside with the door slightly ajar for 4 hours or overnight.
  • In a bowl, combine yoghurt with jam and swirl gently to create a marble effect. Spoon the yoghurt mixture over the meringues and garnish with raspberries, blueberries, strawberries, and pistachios.

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