Aquafaba pavlova

This vegan pavlova is everything you love about the traditional dessert—crispy on the outside and soft, marshmallow-like on the inside. Typically topped with whipped cream and fresh fruit, this vegan version is just as indulgent and elegant.
Close-up of aquafaba pavlova topped with fresh strawberries, blueberries, and raspberries. The vegan meringues are white and fluffy, while the fruits add vibrant red and blue hues. The arrangement is visually appealing with a contrast between the smooth pavlova and juicy berries.

What is a pavlova?

Did you know Pavlova is a show-stopping dessert made with either egg whites or aquafaba for a vegan twist? Named after the famous Russian ballerina Anna Pavlova, this elegant treat features a crisp meringue shell and a soft marshmallow-like center. Let me guide you through making the best vegan pavlova that will impress everyone at your table.

What is Aquafaba?

Aquafaba is the liquid leftover from cooked chickpeas or other legumes. It mimics the properties of egg whites, making it a key ingredient in vegan baking. For best results, Chill your aquafaba before whipping.

You can use aquafaba from home-cooked chickpeas, canned chickpeas, or any other bean. You just have to strain the chickpeas and save the liquid. Store the aquafaba in a glass jar in the refrigerator.

A collection of baking ingredients on a pink textured surface: a clear bowl with light orange liquid for aquafaba pavlova, a small white bowl filled with granulated sugar, a white ceramic container with dark brown liquid, and a tiny bowl with a white powdery substance.

Ingredients to make a vegan pavlova

  • Aquafaba: The liquid from canned chickpeas or cooked legumes forms the base of this recipe. Whip it just like egg whites until stiff peaks form.
  • Sugar: Refined or caster sugar stabilizes the meringue and creates that iconic crunchy texture.
  • Cream of Tartar: This acidic ingredient helps stabilize the whipped aquafaba, ensuring your meringue holds its shape.
  • Vanilla Extract: Adds a warm, sweet aroma to complement the dessert.
  • Toppings: Whipped coconut cream and fresh fruits like berries, mango, or passion fruit for a vibrant finish.

How to make vegan pavlova (Aquafaba pavlova)?

  • Prepare the Meringue Base: Using a stand mixer or electric whisk, beat aquafaba with cream of tartar until fluffy. Gradually add sugar, one tablespoon at a time, while mixing on medium speed. Continue whisking until stiff peaks form and the meringue is glossy. Add vanilla extract and mix briefly to combine.
  • Shape the Meringue: Preheat the oven to 200°F (90°C). Line a baking tray with parchment paper or a silicone mat. Spoon the meringue onto the tray, shaping it into individual rounds or one large circle. Use the back of a spoon to create slight indentations for the toppings.
  • Bake: Bake the meringue for 2 hours. Turn off the oven and let the pavlova cool inside for at least 4 hours or overnight. This prevents cracking and ensures a crisp shell.
  • Add Toppings: Top the cooled pavlova with whipped coconut cream and fresh fruit. Get creative with edible flowers, grated chocolate, or drizzled syrup for extra flair.
A metal whisk attachment stands upright on a pink surface, covered in glossy, soft peaks of white whipped aquafaba pavlova, highlighting its airy texture. The background is softly blurred, enhancing the focus on the vegan pavlova's smooth, fluffy consistency.




TIPS for making the best vegan pavlova

  • Fine Sugar: If you don’t have caster sugar, pulse granulated sugar in a blender for 15 seconds to make it finer.
  • Humidity Warning: Avoid making pavlova on humid days, as moisture can affect the meringue’s texture.
  • Cooling is Key: Let the pavlova cool in the oven to prevent collapsing or cracking.

After baking the pavlova

After baking the pavlova, turn off the oven and let it cool inside the range for several hours or even overnight. This slow cooling process helps to prevent the pavlova from collapsing or cracking due to a sudden temperature change. Only remove the pavlova once it’s completely cooled.

Common Questions About Vegan Pavlova

1. Can I use other legume liquids for aquafaba? Yes, but chickpea liquid is preferred for its mild flavor and reliable results.

2. Why is my pavlova chewy? This could be due to underbaking or high humidity. Bake longer and ensure the oven temperature is consistent.

3. Can I make Pavlova ahead of time? You can prepare the meringue base a day in advance and store it in an airtight container. Add toppings just before serving.

4. Can I freeze pavlova? Freezing is not recommended, as it affects the texture. However, you can freeze the uncooked meringue and bake it later.

Close-up of six white aquafaba pavlova nests arranged on an orange silicone baking mat with a circular pattern. The meringues have a smooth, glossy texture and irregular edges, set against the warm motifs of the mat, ready to be baked.

Creative Serving Ideas

  • You can make a giant meringue, either circular or square. Spread to the entire length of the tray.
  • You could also use a piping bag and form mini pavlovas with soft peaks at the center or on the edges.
  • Finish with peaches, plums, and sweet cashew cream.
  • Use edible flowers, micro basil, or another fresh herb to decorate it.
  • You can use any fruit, such as mangoes, passion fruit, pineapple, raspberries, oranges, or tangerines.
  • You can also add grated chocolate or serve it with whipped coffee cream.
  • You can also use it as a base to serve acai ice cream or strawberry banana ice cream.
A teal plate holds five vegan pavlovas topped with fresh sliced strawberries, whole raspberries, and blueberries. The pavlovas are arranged on a pink marbled surface, showcasing their crisp, white meringue bases made from aquafaba and vibrant fruit toppings.
Close-up of vegan pavlova nests topped with fresh fruit. Each meringue is adorned with vibrant strawberries, blueberries, and raspberries. The meringues have a light, airy texture, contrasting with the colorful fruits. The composition highlights the freshness and natural colors.

Aquafaba Pavlova

Alejandra Graf
This vegan pavlova is everything you love about the traditional dessert—crispy on the outside and soft, marshmallow-like on the inside. Typically topped with whipped cream and fresh fruit, this vegan version is just as indulgent and elegant.
5 de 1 voto
Prep Time 20 minutes
Cook Time 2 hours
0 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Vegan
Servings 6 servings
Calories 123 kcal

Equipment

  • 1 Mixer

Ingredients
  

Vegan meringue

  • ½ cup aquafaba
  • ½ cup sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla

For serving

  • 1 cup whipped cream vegan
  • 2 cups blackberries strawberries and blueberries * or other fruit

Instructions
 

Preheat the Oven

  • Preheat your oven to 200ºF (90ºC).

Make the Meringue

  • Using a mixer, beat the aquafaba with the cream of tartar until fluffy.
  • Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
  • Add vanilla extract and whisk until fully incorporated. Test the meringue by flipping the bowl—the mixture should stay in place.

Shape the Meringue

  • Line a baking sheet with a silicone mat or parchment paper.
  • Spoon the meringue onto the sheet, forming six cloud-shaped portions. Flatten each slightly with the back of a spoon to create an indentation for toppings.

Bake

  • Bake in the preheated oven for 2 hours. The meringues should remain white and crisp. If they begin to brown, remove them immediately.
  • Turn off the oven and let the pavlova cool inside for several hours or overnight to prevent cracking.

Prepare Toppings

  • While the pavlova cools, whip the coconut cream and prepare fresh fruits.

Notes

After Baking the Pavlova

  • Allow the pavlova to cool completely inside the oven. This gradual cooling prevents collapse or cracking due to sudden temperature changes.

Storage

  • Vegan pavlova is best eaten fresh. Store any leftovers in an airtight container at room temperature for up to 1 day. Avoid refrigeration, as the moisture can soften the crisp shell.

Nutrition

Serving: 1gCalories: 123kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 38mgPotassium: 135mgFiber: 3gSugar: 20gVitamin A: 335IUVitamin C: 10mgCalcium: 24mgIron: 1mg
Keyword eggless meringue, vegan meringue, vegan pavlova

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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5 from 1 vote (1 rating without comment)
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