Magic Mini Pavlovas
These meringue shells are vegan thanks to an easy substitute for standard egg whites.
Ingredients
Pavlovas
6 tbsp. chickpea brine (from 15-oz. can chickpeas)
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla extract
Jam or Whipped Coconut Cream (recipe below), for filling
Berries or chopped nuts for topping
Whipped Coconut Cream
2 cans full-fat coconut milk
2 tsp. vanilla extract
Directions
Ingredients
Pavlovas
6 tbsp. chickpea brine (from 15-oz. can chickpeas)
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla extract
Jam or Whipped Coconut Cream (recipe below), for filling
Berries or chopped nuts for topping
Whipped Coconut Cream
2 cans full-fat coconut milk
2 tsp. vanilla extract
Directions
- Preheat oven to 225 degrees F.
- In stand mixer with whisk attachment, beat chickpea brine and cream of tartar on medium for 5 minutes. Continue beating, adding sugar 1 tablespoon at a time. Beat 10 minutes more until medium-stiff, glossy peaks form. Beat in vanilla.
- On large parchment-lined baking sheet, spoon 8 large dollops of meringue (3" each), pressing lightly in center to form indent for filling.
- Bake 1 hour. Turn off oven; let stand in oven 1 hour. Cool completely.
- For full instructions please see : www.goodhousekeeping.com
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