RECIPE VIDEO: Mini Egg-free Pavlovas

An iconic Aussie favourite — and completely cruelty-free! That's egg-cellent news for laying hens.

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LAST UPDATED: 27 January 2017

More and more Australians are choosing to put the chicken before the egg by enjoying egg-free cuisine. And in more good news: there are desserts like this to devour!

Ingredients

Meringue

  • The 'aquafaba' (water) from one 400g tin of chickpeas, drained and strained
  • 150g icing sugar
  • 150g golden caster sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla essence

Whipped vanilla-coconut cream

  • 400ml tin coconut cream, refrigerated
  • 2 teaspoons of icing sugar, or to taste
  • 1 teaspoon vanilla extract

Method

Meringue

  1. Preheat your oven to 100 degrees Celsius, and line two short-sided trays with baking paper.
  2. Put the aquafaba into an extremely clean large bowl, and beat on high speed for around 5 minutes or until soft peaks form.
  3. While continuing to beat, gradually add in the icing sugar, then the caster sugar. You may not need all the sugar — stop if the mixture is getting too thick.
  4. Once all the sugar is incorporated and dissolved, sprinkle in the cream of tartar and the vanilla essence. Continue to beat until stiff peaks form.
  5. Scoop the meringue mixture into a piping bag. You may have to do this in two batches.
  6. Pipe nests of meringue onto the lined baking sheets. To do this, pipe a 'base' of concentric circles to about 10cm wide, then pipe around the outside edge about three spirals up to create a 'nest' shape.
  7. Bake in the preheated oven for around 2 hours (depending on the size of your nests it may be a little shorter or longer). Keep an eye on them to make sure they don't start to brown. Once cooked, switch off the oven and leave the meringues in there, with the door ajar, for an extra half-hour. They should be light and dry when you remove them from the oven.

Whipped vanilla-coconut cream

  1. Make the whipped cream just before assembling your meringues.
  2. Being careful not to shake it, open the tin of coconut cream and spoon of the thick cream from the top. Discard (or drink!) the clear coconut water underneath. Put the thick coconut cream, icing sugar and vanilla in a bowl, and whisk on high speed until thickened.

To serve

  1. Serve your meringues fresh, topped generously with whipped coconut cream.
  2. Adorn with fresh raspberries and blueberries, and serve with strawberries on the side. (The unfilled meringues will keep for a couple of days in an airtight container.)

Variation

Try cubes of fresh mango in place of the berries, or spoon over a teaspoon of passionfruit for a classic Aussie pav.


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