Surplus Supper: Mini Meringue Pavlova with cream and fruit bowl leftovers

24 April 2020

For this week's Friday recipe we are sharing a twist on classic dessert. It’s the end of the week and you deserve to treat yourself so why not gather whatever fruit you have left in the kitchen and join in.

We all know meringues are a sugary swirl of gooey goodness but did you know that the water in chickpeas can be used as an egg replacement in a meringue recipe? The liquid used in cans of chickpeas is called aquafaba and can be used to create a number of egg free snacks and treats including this egg free pavlova.

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154 ml Liquid from 1 400g can of chickpeas
3.5ml white wine vinegar
258g caster sugar
½ teaspoon vanilla extract
3.5g Cornflour
Pinch of salt

1. Preheat oven to 110C
2. Open tin of chickpeas and drain chickpeas saving the water in the can in a bowl

3. Add a pinch of salt to the liquid

4. Whisk until the mixture resembles soft peaks

5. Add vinegar, cornflour and vanilla and whisk until incorporated

6. Slowly add sugar one spoonful at a time until the mixture is smooth and thick and all sugar has dissolved

7. Line a baking tray with greaseproof paper

8. Spoon small dollops of mixture onto the baking tray and bake in the preheated oven for 1 hour until crunchy on the outside and chewy on the inside. You can bake for longer if you prefer a crunchier texture.

9. The meringues will last for a few weeks in an air tight container in a cool dark place.

Mini kiwi and passion-fruit pavlovas
To make a mini pavlova you top the meringue with cream and add any kind of fresh or canned fruit that you might have.

Coconut cream

200g of coconut milk from a can
50g icing sugar
1. Stir the contents of the can of coconut milk to ensure that everything is a smooth texture
2. Whisk the sugar and coconut milk together in a bowl until thick.

Coconut yoghurt cream

100g yoghurt
10g icing sugar

1. Combine the yoghurt and icing sugar in a bowl and whisk until the mixture is thicker.