Spring is truly here now & I wanted to show you a fancy dessert for sunny days, a Vegan Meringue Pavlova. Made with the liquid you usually discard from a tin of chickpeas which is whipped up to replace egg whites. There are a few recipes online and a facebook group too and I just love trying new recipes.
Sadly I tried a few times but it just would not whip up enough to hold its shape once piped & cooked. It may have been the gel food colouring I added, I’m not sure. My first batch rose very quickly in the oven & while you could still see the shapes I’d piped from the colours, it did not hold its shape.
I eventually gave in, separated 3 eggs and made a real meringue. I think a pav is best served with berries & cream but by the time I’d decided to just use eggs & was ready to take pics. I’d eaten all the pretty berries! My plan was to pile them all up in the middle.
3 egg whites (weigh them)
Caster sugar (double the weight of the egg whites)
1tsp vanilla extract
Gel food colouring
Heat your oven to 180°C
Ensure that your mixer bowl and whisk are clean and grease free as meringue will not whip up if there is any water or grease.
Weigh your egg whites and take note of what they weigh.
Weigh your caster sugar in a heat proof bowl. Caster sugar should be double the weight of the egg whites.
Place your caster sugar in the oven at 180°C for 5 mins.
Prepare your parchment paper. On the wrong side draw a circle with a smaller circle inside so that you know where to start and end piping. Turn the parchment over and place onto a baking tray.
After the sugar has been in the oven for 5 mins start to whip your egg whites, once white and foamy, take the sugar out the oven and slowly add one tablespoon of sugar at a time while the mixer is going.
Turn the oven down to 100°C.
Once all the sugar is added, scrape down the sides and add 1 tsp of vanilla extract.
Whip for 5 mins and test a little meringue between your fingers, if it still feels grainy whip for another 5 mins. Once it feels smooth I added teal gel food colouring and mixed until evenly distributed.
I used a Wilton 1B and 1M piping tips and painted gel food colouring stripes inside the piping bags. I filled my piping bag with meringue and piped roses and stars onto my prepared parchment paper.
Bake at 100°C for 1 hour 20 mins which gives you a crispy outside and soft middle. Turn the oven off and use a wooden spoon to keep the door ajar for 1 hour.
Remove from the oven and allow to cool before removing from the tray.
If you have had success with Vegan Meringue please let me know as I would love to give it another try.