Vegan Pavlova Nests

Updated at: Mon, 27 Nov 2023 04:22:33 GMT

Step 1

A day before you want to make the pavlova: drain chickpeas and reserve the liquid! Simmer liquid for 10 minutes and let cool completely and refrigerate overnight - make sure it’s cold before using. You should have about 185ml-200ml reduced aquafaba.

Step 2

Preheat oven to 110ºC. In a large mixing bowl, use an electric beater to beat together the aquafaba and the cream of tartar until you get white foamy peaks. Continue to beat and gradually add in the caster sugar little by little (about 3 minutes). Use a spatula to fold in the cornstarch, vanilla, xanthan gum and beat for 30 seconds until well combined. The mixture will be more sticky and less peaky now because of the sugar and xanthin gum. Use some pavlova mix to help stick down some baking paper onto your baking trays as this will make it easier to pipe the nests when the paper is still. Pipe little nests - i like to try to give it an extra high rim (but it does tend to settle anyway). Bake for 1hr 20m. You can take the pav out of the oven immediately but allow to cool completely before topping with yogurt and fruit!

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