Pavlov’s dogs? More like pavlova’s dogs! I start salivating at the mere mention of this unbelievably delicious dessert. Crisp, light, airy meringues topped with fluffy coconut whipped cream and fresh fruit. Oyyyyshaboysha… it’s just too damn good.
The first time I ate pavlova was at my grandma’s house when I was a kid. One of my aunts made it for dessert, and I remember asking, “what the heck is that thing?” To which my aunt replied, “Just you wait and see…” Oh mano. After the first bite of pillowy-lightness that literally melted in my mouth, I was hooked for life.
Pavlova might seem upon first glance like a difficult dessert to make, but I promise you it is actually SO easy!! Especially if you make single serving meringues.
Traditional meringue is made with egg whites. Thankfully, some genius discovered that aquafaba (the liquid from a can of chick peas) has similar properties to egg whites, which means you can whip it to a stiff peak, and bake it into a light, airy meringue.
Now, I don’t recommend adding aquafaba to your daily diet, considering it is what it is – the preserving liquid from canned chick peas – but once in a while it is so amazing to have. And I promise, there is no weird taste to the finished meringues. Just sweet bites of airy perfection.
Most meringue recipes use cream of tartar, which is a by-product of wine-making. However, the vast majority of wine is not vegan, and although cream of tartar can also form on unfermented grape juice, I choose to play it safe. I use lemon juice instead of cream of tartar, and it works just as well.
Make sure to use granulated sugar for the meringues as opposed to powdered, as this gives them the “backbone” they need to stand up. They may fall slightly in the oven, but fret not. Baked long enough, they will still be perfectly light and airy. Baking time will vary depending on whether you prefer a chewier middle, or a hard crunch all the way through.
These vegan pavlovas are dangerously delicious. Biting into one is the closest I thing I have experienced to Heaven on Earth. They are sweet, light, and airy, and balanced by a perfect berry tartness. Beautiful, and bodaaaaciously good.
Leftover meringues can be stored in an air-tight container on the counter, unless it is particularly warm or humid where you. In that case, keep them in the fridge.
Alright kiddos, let’s get out those mixers and whip ourselves up some of these mouth-watering vegan pavlovas!
Heavenly Vegan Pavlova
Light, airy, crunchy meringues topped with coconut whipped cream and fresh berries - this vegan pavlova is truly heaven in a bite!
For the meringues:
- 1 cup aquafaba liquid from a 19 ounce can of chick peas
- 1 cup cane sugar
- 1 tsp lemon juice
- 1 tsp vanilla
For the toppings:
- 1 pint fresh blueberries
- 1 pint fresh strawberries
- 1 pint fresh raspberries
- 4 cups coconut whipped cream
For the meringues:
Preheat the oven to 250°F (120°C).
- Pour the aquafaba into a large mixing bowl with the lemon juice.
- Starting on low, mix with an electric mixer for several minutes. The aquafaba will begin to produce lots of bubbles and become foamy.
- Move the speed up to medium, and mix for several more minutes, until soft peaks start to form.
- Increase the speed to high, and mix for a few more minutes. When you turn the mixer off and lift the blades out, firm peaks should stick out of the bowl. They should hold their shape if you jiggle the bowl.
- Add the vanilla, and slowly incorporate the sugar while mixing on high. The meringue should now be firm, thick, and glossy.
- Place a few large blobs of meringue on a baking sheet lined with parchment paper, and shape it into a “nest” for your whipped cream and berries to sit in. Leave a few inches between each meringue, because they will expand in the oven.
Bake the meringues in the middle of the oven for 60-80 minutes, or until they have reached your desired crispiness. Less time will produce a meringue with a chewy middle, and more time will produce a crunchy meringue all the way through.
Allow the meringues to cool for 15 minutes before transferring them to a wire rack to finish cooling.
For the pavlovas:
Once the meringues have cooled, simply place a large blob of coconut whipped cream in the middle, top with fresh fruit, and serve immediately.
As always, nutritional information is a rough estimate, and excludes the aquafaba. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more delicious dessert ideas? Check out my Crunchy Peanut Butter Millet Balls, No-Bake Coconut Pecan Bliss Bars, and 5-Minute Chocolate Almond Pudding. All are gluten-free, super easy to make, and absolutely bursting with flavour!