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Mini Vanilla Bean Pavlovas With Coconut Whip and Raspberries [Vegan, Gluten-Free]
If you’d told me last week I’d be making vegan meringue I would have told you to shut up. But lo and behold, the impossible is possible. And how is it possible? Because of CHICKPEAS! That’s right. This recipe is based on that slimey chickpea brine that you pour down... Read More
Ingredients You Need for Mini Vanilla Bean Pavlovas With Coconut Whip and Raspberries [Vegan, Gluten-Free]
How to Prepare Mini Vanilla Bean Pavlovas With Coconut Whip and Raspberries [Vegan, Gluten-Free]
- Preheat your oven to 200f. Prepare your baking sheets by lining them with parchment paper. Set aside.
- In the bowl of an electric mixer or using a handheld mixer (beating by hand will NOT work here) (using the balloon whisk attachment) begin to beat the chickpea brine.
- Beat on medium until the mixture starts to resemble a white foam – my mixer took about 5 minutes but it all depends on the strength of your machine. Add in the cream of tartar.
- The meringue will start to form soft peaks. Next, add the sugar gradually.
- Once the sugar is incorporated add in the vanilla bean paste.
- Keep beating for an extra 5 minutes or until stiff peaks have formed in the meringue.
- Either spoon the meringue straight onto the parchment paper or pipe using a bag into a circle shape – making sure the edges are slightly higher. Form an indentation in the middle of each meringue using a spoon.
- Bake the meringues in the oven for 2 hours. DO NOT OPEN THE DOOR BEFORE THE FIRST HOUR IS UP.
- Once the 2 hours are up, turn off the oven and leave the meringues to cool for half an hour.
- Whilst the meringue is cooling, prepare the coconut whip. In a mixer using the beater attachment whip the coconut cream and maple syrup until it forms soft peaks. Set aside.
- Remove from the oven and then peel them carefully away from the parchment paper. They should be fully dry and make a hollow sound when tapped.
- To assemble the pavlovas, spoon a little of the coconut whip into each indentation and top with raspberries.
Notes
The meringue should keep for a couple of days but will begin to become sticky to the touch after the first 24 hours or so. Only at the coconut whip just before serving – any moisture coming into contact with the meringue will cause it to eventually collapse.
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anyone interested in this kind of stuff should head over to the facebook group called vegan meringue hits and misses. that\’s probably where the inspiration for this recipe is from.