This allergy-friendly pavlova will ensure those with allergies don’t miss out on the main event. Free from eggs, gluten and nuts, this recipe uses aquafaba, the liquid from chickpeas, as an egg substitute.
- 1 x 400g tin of chickpeas
- ½ tsp cream of tartar
- ½ tsp white vinegar
- 100g icing sugar, sifted
- 1 tsp vanilla extract
For the berry sauce:
- 300ml whipped cream
- Fresh berries, to serve
- Preheat the oven to 120˚C/100˚C fan/gas mark ½. Cut two 30cm lengths of parchment paper. Use a pencil to draw three 8cm rounds spaced well apart on each sheet. Line two large baking trays with the parchment paper, marked-side down.
- Drain the chickpeas over a bowl to reserve the liquid. Transfer the chickpeas to a container and refrigerate for another use.
- Using an electric mixer, beat 180ml of the chickpea liquid for five minutes or until the mixture is white and foamy and soft peaks form.
- Add the cream of tartar and vinegar and beat until combined.
- Gradually beat in the icing sugar, one tablespoon at a time, until stiff peaks form and the mixture is glossy. Beat in the vanilla.
- Spoon half of the mixture into a piping bag, or a plastic bag with a corner snipped off. Pipe onto the circles to form discs, then add another layer of meringue on top of each.
- Use the back of a teaspoon to make a small indent into the top of each meringue.
- Bake for two hours or until just firm to the touch. Turn off the oven and leave the meringues to cool inside for 30 minutes with the door closed.
- Crack the door open slightly and leave the meringues to cool completely with the oven door ajar.
- Serve each with whipped cream and fresh berries.
Per serving: 296 kcals, 17g fat (10g saturated), 29.2g carbs, 16.5g sugars, 5.5g protein, 0g fibre, 0.032g sodium