Beans? Yeah, chickpea water has to the power to replace egg whites (probably because of the protein)! Who would’ve thought? Let’s make a pavlova.
So, the sad thing about my pavlova is that it’s slightly deflated. I know… why you are sharing a fail? I think my fail could actually be pretty helpful.
When I made this, I was a bit worried about the bean flavor and it being too prominent. So, I added 2 tsp of vanilla extract. Even just this much liquid made the meringue too soft and the pavlova sank after I took it out of the oven.
So, when you make this recipe, do NOT add vanilla extract. Don’t worry about the chickpea flavor because it doesn’t come through at all after baking.
The important thing about pavlova or meringue desserts is whipping the egg whites, or in this case aquafaba, to stiff peaks. Your best bet is to use a stand mixer or hand mixer. I can’t imagine doing this completely by hand, but if you are strong and willing to spend the time to do it, I’d say go for it!
Also, the type of sugar you use is extremely important. Since this recipe depends completely on the protein structures you beat into the aquafaba, a finer granule of sugar works best. That way, it doesn’t weigh down the pavlova.
If you make this recipe, I definitely recommend allotting time just to whip the aquafaba. It will take time, so you have to be patient with it. Let’s make some pavlova!
5 Word Summary
If you love chewy and light desserts, check these out:
This pavlova is completely vegan, can you believe it? All you need is a can of chickpeas, sugar, and cream of tartar. It's chewy, slightly crispy, and sweet!
- liquid from one 13.5 oz can of chickpeas (unsalted and just chickpeas!)
- 100 g fine sugar
- 1 tsp cream of tartar
- toppings or whipped cream
Drain a can of chickpeas and reserve all the liquid. Place the liquid in the fridge while you measure out the sugar.
In the bowl of an electric mixer, start beating the aquafaba (chickpea liquid) at high speed. Once it is foamy, add the cream of tartar and continue. Then start SLOWLY add in the sugar, a spoonful at a time.
Whip until completely stiff like whipped cream.
Shape on a parchment lined baking sheet in whatever size or height you want. Do not make it too high because it will puff up a little in the oven and it will take too long to cook that way.
Bake at 275 degrees F for an hour and another hour at 250 degrees F. If you made a thicker pavlova, bake for another 30-60 minutes. You can tell it is done when the outside is a bit stiffer and slightly golden brown.
Allow to cool on a wire rack and then serve with whatever toppings you want!