How to make egg free vegan pavlova

Hint… it’s leftover from the main ingredient in your favourite dip.

Pavlova and Christmas go hand in hand, and no one should ever have to miss out on the Christmas classic. So, if you need to make a last-minute pav and don’t have any eggs in the fridge or can’t eat eggs, we have game-changing news. Just raid the back of the cupboard of a tin of chickpeas – yep, chickpeas!

To make an egg-free pavlova that absolutely rivals the real deal, all you need to do is drain a humble can of chickpeas and save that magical liquid. This egg-free pavlova is made with chickpea brine (aquafaba) which acts as an egg replacement. I was just as shocked as you are when I realised the liquid I always pour down the drain when making my go-to chickpea salad can create a meringue. Imagine how many pavs I could’ve made over the years. 

Don’t stop there, the liquid gold (aquafaba) can also be used to make a fluffy vegan choc-avo mousse, vegan vanilla mousse, vegan mayo, pancakes and even cocktails! 

So, how does egg-free pavlova work?

Aquafaba is the starchy water that is the byproduct of cooking chickpeas. The key is to refrigerate the liquid, then whip once chilled so it becomes light, fluffy and mimics whipped egg whites. The whipped chickpea liquid is then mixed with sugar and cornflour to create a light and fluffy meringue. Top the meringue with whipped coconut cream, colourful fruits and pistachios for extra crunch. 

For me, this is the pav I’ll be making this christmas. Firstly, I’m not the biggest fan of eggs and always intend on using the leftover yolks for another dessert (though I never seem to get ‘round to that). Plus, the idea of making hummus and an egg-free pav on christmas day sounds like a winning combo for me! 

It really is the most affordable dessert you could make this Christmas (1 can of chickpeas makes 12 mini meringues!). Whip up a Mediterranean chickpea salad, roasted pumpkin and chickpea salad or a creamy hummus, then use the leftover chickpea liquid to make your pav. Now, that’s some Christmas magic right there!

How to make vegan pavlova

The can of chickpeas is the hero of this recipe, except all you need is the water to make the base of your ‘meringue’. The secret to its success is chilling the canning liquid for at least 2 hours before you start whipping it. When it starts forming soft peaks (just like egg whites!), you add your sugar. Cornflour then helps it hold its shape before you bake it. We shaped them into small individual pavs here, because Australia is ALL about mini desserts right now.

Another thing the fridge comes in handy for is chilling your coconut cream (best left overnight), which will also whip up into fluffy perfection, just like dairy cream. A bit of vanilla and maple syrup gives it enough sweetness to rival a classic pav.

We decorate ours with pistachios, coconut flakes and edible flowers, but this is optional and you can just top it with all your favourite fruits. Mango and passionfruit both work beautifully with the coconut cream.

Originally published as How to make egg free vegan pavlova