Chickpea brine has a really fancy name, Aquafaba, and is an excellent egg replacement for plant-based baking.
Would you believe that this liquid magically can be turned into featherlight, melt-in-the-mouth meringues?
I made vegan meringues a couple of years ago for #fruitsandveggiesmonday, so this time around I was more confident but still amazed at how quickly the chilled liquid becomes thick and glossy and firm enough to pipe!
One can use Aquafaba in many recipes as an egg replacement - I made Mayonaisse some time back, and have used it in baking vegan sponges, but I still want to try my hand at using it for a Vegan Mousse.
Chilled Chickpea brine - the chickpeas were added to a curry for dinner last night
There must be a glut of berries at the moment, as my 'fruits-and-veggies-on-wheels' has had strawberries and blueberries on special for a good couple of weeks already.
Rinsed and drying on a paper towel, cannot afford a drop of any liquid on the meringues, or they'll lose their crispness!
Kitchen therapy works wonders for my mood, clears out all the cobwebs, and has the added bonus of making everyone around me happy. My staff has been taste testers, taken special treats home; and at other times, I've made up a little platter for a favourite guest or a friend. I for sure cannot eat it all, or I'd end up looking like a house!
I thought of being a Scrooge with these meringues as they store well in airtight containers. But, I ended up giving more away than I intended. No good being greedy, there's still enough for Bonginkosi and me to make more Pavlovas;)
When using Aquafaba in baking, remember that 45ml of the liquid equals one whole egg and 30ml equals one egg white.
Enough talking, as you know by now, I don't use exotic ingredients when cooking and baking, and Aquafaba meringues are no different; they require very basic ingredients!
Note I chilled the can of Chickpeas overnight, making the brine less runny, it seems to whisk better. I'm not sure if that's the correct way of using it, but it works for me. Some say if the brine is too runny, one should boil it for a little while to thicken the liquid. I've not had that problem yet.
Vegan Meringues
- 90ml Aquafaba - drained Chickpea liquid (brine)
- 1ml Cream of Tartar
- 125ml Castor Sugar
- 5ml Vanilla Essence
Whip Aquafaba and Cream of Tartar with an electric beater until it gets foamy.
Gradually add castor sugar and continue beating till it's thick and glossy and forms stiff peaks.
Add the Vanilla essence & beat to blend.
Pipe onto baking paper-lined pans.
Bake at 120°C for 90 minutes, and leave in the oven till it has cooled down completely.
Store in an airtight container till ready to use.
Filling
Quick Strawberry Jam:
- Handful of Strawberries
- Approx 150ml Sugar
- Approx 125ml Water (I should have added a little lemon juice)
Boil till mixture thickens, and mash it up to remove chunks.
Flavoured Dessert Cream
- 250ml plant-based Dessert Cream (Orley Whip)
- A couple of fresh mint leaves - finely diced
- Approx 1 tablespoon Strawberry Coulis
Whip the plant-based dessert cream till stiff peaks form & fold in Mint and Strawberry Jam.
Assembling the Mini Pavlovas
Note: Don't assemble long before the time, prep all ingredients and assemble just before serving as the Aquafaba meringues lose their crispness much quicker than regular egg-based meringues.
Dice and halve Strawberries.
Pipe cream on top of meringues and arrange berries and tiny mint leaves on top.
Serve on pretty platters.
I find it amazing how the hues vary according to the platter and background one uses.
Dessert is served, time to tuck in ;)
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@lizelle, I paid out 2.753 HIVE and 0.527 HBD to reward 6 comments in this discussion thread.
Such a great initiative, thank you @commentrewarder <3
Hi @lizelle, great day! I just want to say the Pavlovas look enticing because they are beautifully constructed - like a work of art! The fresh strawberries look stunning on the white meringue.
I tried mango-caramel pavlova before, but not the version with berries. The one I tried was made with egg whites, which I thought was the only way to make meringue until reading your post. It's amazing to learn that egg whites have alternatives other than the synthetic ones. Thanks for sharing the recipe! 😊👍
Mango caramel pavlova sounds heavenly @curamax. Yes, I was very skeptical the first time I made it, and still find it amazing how it looks just like stiffly beaten egg whites. It's a great egg replacement in vegan food!
I learned something new 😊. I just followed you and looking forward to your posts 👍
Join the foodie fun! We've given you a FOODIE boost. Come check it out at @foodiesunite for the latest community updates. Spread your gastronomic delights on and claim your tokens.
Thank you so much @sirenahippie and @foodiesunite <3
You've been curated by @plantpoweronhive! Delegations welcome!
Thank you so very much @plantpoweronhive <3
Absolutely exquisite!!!!
This is something that belongs in a top French pastry boutique.
I had a miserable aquafaba meringue fail a couple of years ago. It whipped up then collapsed. I'm done haha.
What you touch in the kitchen turns to gold.😊💚
Thank you, my dear friend, you are too kind! One has to work quickly with whipped aquafaba, but I find the trick is to whip it straight from the fridge as it's quite thick then.
Once filled, one has to eat them soon, as they soften very quickly.
I had a lot of fun in the kitchen, keeps me sane!❤️
I've saved aquafaba before and used it, but I need to do it again! This recipe looks great and is yet another one I need to try! Your recipes always look so delicious!
It's quite magical, right! I don't use it often, but each time I still wonder if it's going to fail, but it never disappoints!
Thank you for the kind feedback @apanamamama <3
They varies so much on backgrounds used, and seeing from the photos, those background ls great on lt, the meals looks tasty, especially with those strawberries on lt 😋
It was a real treat, thank you @repayme4568 :)
You are welcome
That's incredible. I had no idea. What a wonderful place yours must be for vegans! For anyone really.
Thank you @owasco, I love being back in my kitchen experimenting with new recipes. I'm amazed each time I see the brine turning into a glossy meringue!
I hope you're keeping well <3
I'm busy!!! I enrolled in a homeopathic academy, and it's a great deal of work! More than I expected for sure. History, philosophy, science, math, interviews, along with thousands of remedies and the many uses of each of those. These folks are serious! I sure wish I had started this 30 years ago. My kids would all still be alive, and the two still living would be well. Highly recommend anyone getting some knowledge of homeopathy under their belts. It's medicine we can all easily do for ourselves in many many cases that we schlepp off to doctors for, who poison us every time we go.
But I am very well. I feel in my twenties again with all of this learning I'm doing.
I am so excited for you @owasco, that is wonderful news!
I've been to some excellent Homeopaths over the years. The last one lectures more these days, but she helped me tremendously when I wanted to stop taking anti-depressants, she counselled me as well. Yes, it deals with the illness, not try and mask it with chemicals as our doctors do!
I'm sure it must be fascinating, enjoy it dear @owasco <3
Oh my! This is so exquisite and top notch dear @lizelle . Recipes we see at the 5 stars ⭐️ and continentals
Thanks for sharing with us 🥰❤️ And happy weekend.
Thank you @sunshine29, glad you're enjoying it :)
I love how these Pavlovas have turned out, I definitely have to try to make the meringue with aquafaba, it looks good and also combined with those delicious fruits, a dessert made to enjoy! ☺️
You should try it, feels like magic when it starts getting frothy! Thank you for stopping by @carisma77
The cream on top of your meringue cake is very tempting especially the combination of fruit with mint leaves on top really makes my mouth water. You always cook delicious dishes @lizelle !
Thank you so much @nurfay, I have to return the compliment, your dishes are always so good!
🥰🥰
What a colorful presentation!
I have never heard of this alternative. Chickpeas are very available here, I will sure give it a try. The Meringues looks fantastic 😋😋
I was very surprised the first time I learnt about magical aquafaba (chick-pea brine). You will be most delighted seeing it froth up @rem-steem! Thank you for popping in.
I'm sure I will be surprised. Thanks for sharing this with us.
Have a great day.
Oh my..! So, yesterday my bf asked if I ever cooked Pavlovas because he's interested in trying them out and now I've seen your post. Coincidence? I think not! haha. Have a lovely weekend my dear!
haha @gabrielatravels, if you're not vegan the meringues with egg whites are easier to work with, these can only be assembled just before eating as the aquafaba meringues don't stay crispy for a long time once they have toppings.
Enjoy your weekend as well Gabi <3
Thank you! ❤️
What a beauty 😍 you can see the desserts and a delight, my mouth is watering just looking at it, wonderful work 👏
Delicious everything you prepare, that makes you happy and I'm glad my friend. Here we have a situation with the electric energy and we are for that reason a little far from Hive. Sorry if we are late in interacting. Best regards.🤗🥰❤️
!PIZZA
$PIZZA slices delivered:
@danzocal(9/10) tipped @lizelle
I regularly use aquafaba in dessert, but I haven't dared yet to use it to make pavlovas. It's great to see that it works. And it looks yummy! Great recipe!
I was super surprised the first time I saw it turn into a beautiful glossy meringue. The flavour is obviously different, kind of nutty.
Thank you for your lovely comments @delishtreats!
Oh my god these pavlova looks amazing like exit from a patisserie 😍😍
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