Pavlova with Aquafaba and Fresh Berries
Servings
Makes 4
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Ingredients
- 1 ½ c Canned Garbonzo Bean Liquid, reduced to 1 cup (known as aquafaba)
- 2 ½ c Powdered Sugar
- 2 tbsp Cornstarch
- 1 tsp White Vinegar
- 1 tsp Vanilla
- 2 ea Can of Coconut Milk, chilled, then solids skimmed off the top
- 1 tsp Gelatin
- 1 tsp Vanilla
- ⅔ c Powdered Sugar
- ½ L each Blueberries, Blackberries, and Raspberries
- 1 c Cherries, pitted
- Edible Petals, to garnish
Recipe Preparation
- Preheat oven to 300°F (148°C).
- Beat aquafaba in a standing mixer until peaks start forming. Gradually add 2 1/2 cups powdered sugar, then cornstarch, vinegar, and vanilla. Continuing whipping until fluffy with stiff peaks (this takes a bit longer than whipping egg whites).
- Place rounds of aquafaba on silpat-lined baking sheets.
- Bake for 90 minutes or until crisp on the outside, yet tender inside. Cool completely.
- While cooling, whip coconut cream, gelatin dissolved in the vanilla, and 2/3 cup powdered sugar. Beat until fluffy, with stiff peaks.
- Layer meringues with whipped cream and half of the fruit. Top with second meringue, more cream, and remaining berries. Garnish with edible petals.
English 
French 
