Magic Mini Pavlovas

Name: Magic Mini Pavlovas
Prep time: 25 min
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 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; 2 cans full-fat coconut milk; 2 tsp. vanilla extract

By The Good Housekeeping Test KitchenPublished: Jun 10, 2016

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Magic Mini Pavlovas - Mother's Day Desserts

Mike Garten

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

2 hrs 30 mins

These meringue shells are vegan thanks to an easy substitute for standard egg whites.

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Ingredients

Pavlovas

6 Tbsp.
chickpea brine (from 15-oz. can chickpeas)
1/4 tsp.
cream of tartar
1/2 cup
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

1. Step 1Preheat oven to 225 degrees F.
2. Step 2In 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.
3. Step 3On large parchment-lined baking sheet, spoon 8 large dollops of meringue (3" each), pressing lightly in center to form indent for filling.
4. Step 4Bake 1 hour. Turn off oven; let stand in oven 1 hour. Cool completely.
5. Step 5Meanwhile, make the Whipped Coconut Cream: After refrigerating coconut milk overnight (avoid shaking cans so as to let cream rise to top undisturbed), scoop coconut cream from cans, reserving liquid for another use. Add to large mixing bowl. Add vanilla extract. With mixer with whisk attachment on high speed, beat until stiff peaks form.
6. Step 6To serve, fill with jam or Whipped Coconut Cream; top with berries or nuts. Unfilled pavlovas can be stored in airtight containers at room temperature for up to 1 week.