Meringues/Pavlovas
These egg-free meringue creations are made using aquafaba, cream of tartar, salt, and sugar.
Ingredients
- 2/3 cup aquafaba (from 1 15-oz can garbanzo beans)
- 1/4 tsp cream of tartar
- pinch salt
- 1/2 cup fine sugar
- 1/2 tsp vanilla extract or other flavored extracts
Instructions
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Refrigerate the aquafaba overnight or until really cold. Place mixer bowl and beaters in freezer for 5 minutes before mixing.
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Preheat oven to 200 degrees F. and line two baking sheets with silicone or parchment paper.
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Pour aquafaba into chilled bowl, add cream of tartar, and salt. Start beating at a low speed, gradually increasing the speed as the mixture gets foamy.
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Beat on high for 5-10 minutes until soft peaks form.
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Continue beating while you gradually add sugar, about 1 tbsp at a time. Add vanilla extract or extract of your choice.
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When the mixture forms stiff, glossy peaks, it is ready.
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Spoon mounds onto the prepared baking sheets. Leave some space in-between for expansion. (see note on this below)
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Bake for 45 minutes. Turn oven off. DO NOT OPEN the oven. Leave the meringues sitting in the oven for at least 1 hour more.
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If you spoon the mixture too close together, the meringues will grow together like mine did. 😉
Recipe Notes
You can make individual meringues or spread the mixture in a circle to create a Pavlova base. Add fruit and dairy-free whipped cream or cashew cream on top, if desired.
Side note – if you taste the mixture before putting it in the oven, you will notice a beany sort of flavor. But, once it is cooked, you cannot taste it anymore.
For more information on Aquafaba, click HERE!
