Mini Vegan Pavlovas
Save the liquid from your next can of chickpeas to whip up these airy, light & sweet meringues. This vegan alternative to the fan favourite Christmas dessert will put a smile on everyone's dial!
Tips & Tricks
- Just before serving, drizzle over some Pams Finest Maple Syrup.
- Make sure to not open the oven during the baking process to avoid the pavlovas collapsing!
- Save your chickpeas to whip up a dip or a quick lunch!
- All ovens are different, so to save stress on the big day, we recommend giving this recipe a test run!
Ingredients
- 2 cans Pams Chickpeas, chilled in fridge overnight
- 1 1/3 cup Pams Caster Sugar
- 1 Tblsp Pams Maize Corn Flour
- 1 Tblsp Apple Cider Vinegar
- 2 cans Pams Coconut Cream, chilled in fridge overnight
- 2 punnets Pams Berries
Method
- Drain the liquid from the chickpeas into a large bowl. Using an electric beater, whisk until the liquid becomes white and stiff, about 8 – 10 minutes.
- Continue beating and add the sugar 1 tablespoon at a time, about 15 minutes.
- Mix the corn flour and vinegar together in a small bowl then add to the meringue mixture. Beat for a further minute.
- Line 2 large baking trays with non-stick baking paper.
- Dollop palm sized rounds onto the tray in rows, making sure to leave 5 centimeters between them for them to spread. Place in the oven to bake for 15 minutes at 150°C, then turn the oven to 110°C and bake for a further hour. Turn the oven off and leave to cool inside the oven for at least 4 hours.
- When you’re nearly ready to serve, scoop the thick part of the coconut cream from the top of the can into a bowl, and discard any liquid. Whisk until smooth and smear over each of the pavlovas with the back of a spoon. Finally, top off with the fresh berries and serve immediately.
Ingredients
- 2 cans Pams Chickpeas, chilled in fridge overnight
- 1 1/3 cup Pams Caster Sugar
- 1 Tblsp Pams Maize Corn Flour
- 1 Tblsp Apple Cider Vinegar
- 2 cans Pams Coconut Cream, chilled in fridge overnight
- 2 punnets Pams Berries
