Egg Free Mini Berry Pavlovas Recipe

The secret ingredient to these egg-free meringues? The liquid from canned chickpeas! Crunchy, chewy, sweet and delicious, these mini pavlovas are the perfect vegan dessert to serve up to your guests this entertaining season

The ingredient of Egg Free Mini Berry Pavlovas Recipe

• 400g can chickpeas
• 1 2 tsp cream of tartar
• 1 1 4 cups 200g pure icing sugar
• 1kg dairy free coconut yoghurt
• 1 4 cup 80g raspberry jam warmed
• 125g raspberries halved to serve
• 125g blueberries
• 250g strawberries halved
• chopped pistachios to serve

The Instruction of egg free mini berry pavlovas recipe

• drain the chickpeas reserving the liquid place the reserved chickpea liquid in a bowl in the fridge for 2 hours or until chilled reserve the chickpeas in an airtight container in the fridge for another use
• preheat oven to 150u00b0c line 3 baking trays with baking paper beat chickpea liquid in the bowl of an electric mixer for 5 mins or until soft peaks form add cream of tartar and beat until combined gradually add icing sugar 1 tbs at a time beating for 10 mins or until mixture is thick and sugar dissolves
• place meringue mixture in a large piping bag fitted with a 2cm plain nozzle pipe thirty two 6cm discs onto the lined trays about 2cm apart use a spoon to smooth the tops
• place trays in oven and reduce oven to 100u00b0c bake for 1 hour turn the oven off leave meringues in oven with door ajar for 4 hours or overnight to cool completely
• place yoghurt in a bowl add the jam and gently stir to marble top meringues with yoghurt mixture raspberry blueberries strawberry and pistachio

Nutritions of Egg Free Mini Berry Pavlovas Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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