This vegan pavlova has a crisp outer shell with a chewy, soft marshmallow center. Made with aquafaba and without eggs. Topped with strawberries and non-dairy cream for the ultimate vegan dessert for gatherings.
Preparation (at least 2 hours prior making the recipe)
Add the aquafaba to a saucepan and bring to a boil. Reduce the heat and allow it to simmer until it has reduced by half in volume. After 5 minutes of simmering, check the volume by pouring the liquid into a bowl on your weighing scales or measure the volume by cups (be careful as it’s going to be hot!). If there's more than half of the original liquid volume continue to simmer until it reduces to half.
Allow the aquafaba to cool to room temperature and pour it into a jar and refrigerate to chill.
Make sure all of your equipment is completely clean, dry, and free from grease before getting started. Wipe down everything with some lemon juice or vinegar to remove grease or residue from the bowl and mixer.
Pavlova
Preheat your oven to 125°C (257°F). Line a baking pan with some parchment paper and dust with a thin layer of cornstarch - this will make it easier to lift the meringues once they are ready and prevent them from sticking to the paper.
Take a large clean bowl, and add the aquafaba, cream of tartar, and xanthan gum to the bowl and whisk with an electric mixer on high speed for 10 minutes until soft peaks form. You can also use a stand mixer.
Add the caster sugar one tablespoon at a time while continuing to whisk and incorporate the sugar into the aquafaba. Whisk in each tablespoon for about 30 seconds before adding the next. Continue this process until you have incorporated all of the sugar, then whisk for another 10 minutes until thick and glossy.
Add the vanilla extract and whisk for a minute to combine. Lastly, add the cornstarch and whisk for another 30 seconds to combine.
Using a spatula, spread the meringue out onto the parchment paper-lined tray into a round disc shape. Make sure the circumference is at least an inch smaller than the tray as it will expand in the oven. Use a spoon of a spatula to lift the edges and make a crater in the center so the edges are higher.
Bake for 2½ hours WITHOUT OPENING THE OVEN DOOR. Turn off the oven, and allow the pavlova to sit in the oven and come to room temperature for 1-2 hours before opening the oven.
Note that the pavlova should only be decorated just before serving, as meringue begins to melt once liquids come in contact with it.
I highly recommend that you make the pavlova on the day/evening before serving. If making the evening before, simply allow it to sit in the oven overnight before serving the following day.
Top the room temperature pavlova with a layer of vegan whipped cream, chopped strawberries. Slice into servings and drizzle with strawberry coulis as desired.
Notes
Aquafaba: The liquid part from tinned chickpeas.
This vegan pavlova dessert bakes a little longer than traditional pavlova. It requires a low oven temperature, time, and patience! The idea is that the meringue dries out slowly at a temperature low enough not to overcook it but enough to get a nice firm outer shell.
Don't be tempted to open the oven door throughout the baking or cooling process. If you open the door, heat will escape and significantly change the oven temperature.