Vegan pavlova

Today in Norway it's the national day ❤

At home we have the tradition of making pavlovas on this day. Pavlova is a meringue and then cream and then fruits. On the national day we like to have berries on it to get the colors of the flag.

But today I made it in a vegan version and also a lighter version. Less fat and less sugar and completely plant based.

And believe me if you can, that was delicious 😋

So to make the vegan meringue you need to use aquafaba. Aquafaba is the cooking water that comes out of beans and peas. In this case I took a can of chickpeas and used the aquafaba of the box. ( I used the chickpeas to make vegan chicken but that is another story 😉)

So what do you do with the aquafaba ? You whisk it until you get your meringue. Like with white of your eggs ? Yes, exactly like it.

Here is the recipe :

Aquafaba from 1 can of chickpeas ( don't throw the chickpeas, use it to make some hummus of curry of whatever )

2 tbsp maizena

4 tsp apple cider vinegar

Whisk it until firm. Add some icing sugar ( I add approximately 70 gr of icing sugar and in my opinion it was enough but follow your own taste. And 1 tbsp of vanilla sugar.

Then bake it in oven ( I like to make some small forms to have a lot of small pavlovas but you can cover the whole pan with your meringue if you wish ) at 90 degrees for 2hrs. Then turn off the oven and open the door of it and let your meringue stay until it's completely cooled of.

For the cream I whipped some coconut cream that I blanded with some alpro soya vanilla yoghurt. No need to add sugar. That was a very light and nice cream.

Everybody who tasted the pavlovas were amazed so just prepare yourself to be amazed if you dare try the recipe 😁

Happy national day !