Because they reminded me of eggs (yellow + white), I thought of Easter and all those Easter brunch when creating these pavlovas. But the truth is you don’t have to make these for Easter only hihi! I’m pretty sure they would make sensation at any other circumstances! My only recommandation is definitely not to make those if you are alone, cause you’ll end up eating LOTS of pavlova all to yourself (and I know what I’m talking about haha). Or invite lot of friends to help you eat them!
Enough talking and here’s the recipe! Happy Easter guys :)
makes 6-8 meringue mini pavlovas… or as many meringues you want!
125 ml aquafaba ( chickpea water) *
125 powdered sugar
1/4 tsp tartar powder
if desired : food colorings
Preheat your oven at 250F.
With an electric hand or stand mixer, beat the aquafaba until foamy, add the cream of tartar and continue beating.
Slowly add the powdered sugar while increasing the power of the beating, until you get firm peaks. It might take several minutes (up to 10) and maybe an additional tabespoon or two of powdered sugar might be needed.
If you want to color your meringue, add food coloring here, using a spatula to gently incorporated to your meringue.
Transfer the meringue in a pastry bag to pipe it in six or eight mini pavlovas. You should have some meringue left to make cute little meringues (to use to decorate your pavlovas).
Bake 45 minutes then turn off the oven while leaving the pavlovas an extra 45-60 minutes in the oven before taking them out. IMPORTANT : Resist the temptation of opening your oven here, during the baking time and after.
Baking notes : Make sure no oily tools are used, either the bowl in which you'll beat your meringue or the cookie tray to bake the pavlova. You better used parchment paper over a silicon mat too, as silicon mats have a tendency to absorbs fats.
makes about 2 to 2 1/2 cups
* Chickpea water either from a can (when you filter your chickpeas) or homemade aquafaba when cooking dry chickpeas. If you make your own, keep the cooking water of the chickpeas, bring it to a boil and let simmer under reduced by half or more.
3 or 4 tbsp of cornstarch**
1/3 cup + 1 tbsp of water
100 ml freshly squeezed orange juice
100 ml freshly squeezed lemon juice
1 cup cane sugar
1/8 tsp turmeric (optional)
1/4 cup non-dairy milk
4 tbsp (70g) vegan butter (such as Earth Balance or similar) or coconut oil (preferaby deodorized)
** Depending how thick you want your lemon curd, add either 3 or 4 tbsp of cornstarch. By using 4 tbsp, I was able to pipe it over the pavlovas to make swirls. With 3 tbsp, you’ll have to pour it with a spoon, which will give another look to your pavlovas.
In a small saucepan, mix together the water and the cornstarch until no more lumps remain.
Mix in the citrus juice (lemon + orange juices), the sugar and the turmeric.
Cook at medium heat whille stirring frequently, until it starts thichkening, which can take a few minutes.
When it has started thickening, turn the heat to low and stir in the non-dairy milk and vegan butter.
Remove from heat, transfer in a jar and let cool completely. It will thickens more while cooling.
If you used 4 tbsp of cornstarch, transfer your lemon curd in a pastry bag and pipe it over your pavlovas. If you used 3 tbsp of cornstarch, simply pour it with a spoon.
Decorate your pavlova with your favorite toppings, such as :
extra mini meringues
vegan whipped cream
citrus slices (lemon, orange, blood orange, clementines, kumquats, etc.)
mint or basil leaves
whatever you feel like hihi!
Et voilà! I hope you’ll enjoy making those treats for your loved ones as much as I did creating it for you! And please let me know if you ever give it a try! Would love to see you photos of it!