Ingredients:
- 1 can of chickpeas (reserve the liquid)
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- Fresh fruit, to serve
Instructions:
- Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.
- Drain the liquid from a can of chickpeas into a mixing bowl and reserve the chickpeas for another recipe.
- Add cream of tartar to the bowl and beat with an electric mixer until it becomes frothy.
- Gradually add the sugar and continue to beat until stiff peaks form.
- In a separate bowl, mix together the vinegar, vanilla extract, and cornstarch until smooth. Add to the bowl of chickpea liquid and mix well.
- Gently fold the chickpea mixture into the beaten aquafaba mixture.
- Spoon the mixture onto the prepared baking tray and use a spatula to shape it into a round, flat shape with a slight dip in the center.
- Bake in the oven for 2-3 hours or until the pavlova is dry and crisp on the outside.
- Turn off the oven and leave the pavlova inside to cool completely.
- Once cool, top with fresh fruit and serve.
This recipe should make a generous-sized pavlova that will serve around 8-10 people. It’s also a cost-effective recipe, as it uses ingredients that are readily available and inexpensive. Enjoy!