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ULTIMATE VEGAN PAVLOVA

31 October 2018 by Lisette Kreischer Leave a Comment

There are so many versatile ways to veganise eggs these days. Have you already tried to make meringue out of ‘aquafaba’ aka the liquid in a can of chickpeas? It’s like magic. And a really good exercise to grow those biceps is by whisking the liquid like crazy (although we have to be honest, a hand mixer guaranties the best results). Keep in mind that this is some next level sh*t. Read the recipe carefully to make sure this bastard turns out perfect. It is WORLD VEGAN DAY after all, so make an effort and we guaranty mouth dropping results, like seriously.

For 1 large double pavlova

INGREDIENTS

Meringue
1 x 400 g can chickpeas
160 g (2/3 cup) fine granulated sugar
2 tsp rose water
1 tsp vanilla extract

Toppings
1 carton vegan whipping cream
1 tbsp sugar
zest and juice of 1/2 lemon
ca. 500 g of all kinds of fruit of choice, preferably soft fruit with quite some acidity like tangerine, kiwifruit, passionfruit, plum, berry, pear, etc.
2 tbsp maple syrup
75 g vegan dark chocolate, melted (au bain marie)
1 tbsp icing sugar

INSTRUCTIONS

Meringue
Preheat the oven (quite low) to 125 C/250 F.

First step is draining and sieving the liquid from the chickpea can. Transfer the liquid to a large mixing bowl. Make absolutely sure that the bowl is super clean, greasy bits will corrupt the meringue! Start whisking, until peaks form. (Best is to use a hand mixer.)
Then, gradually, add the sugar. Spoon by spoon. Keep on whisking. The meringue peaks will get firmer and firmer. While still whisking, add the rose water. When the sugar is totally dissolved (no grains in the mixture), stop the whisking. Fold in the vanilla extract.

Apply this fluffy white goodness to a baking sheet lined with baking parchment. Make two equally sized big circles. Bake for 1,5 hour and stick something small between your oven door, like a wooden spoon, so moisture can escape easily. Let the meringues cool down completely before adding toppings.

Toppings
Whisk the whipping cream with sugar and lemon zest and juice until stiff peaks form. Divide into two batches.

Cut and/or peel the fruits and mix them in a bowl with the maple syrup.

Add one part of whipped cream onto one meringue and add the other part of whipped cream onto the other meringue. Place one meringue onto the other. Add the fruits on top. Finish with the melted chocolate and dust with some icing powder by using a tea strainer. Eat straight away, as the meringues will ‘melt’ quickly after applying the toppings!

 


ULTIMATE VEGAN PALOVA

Er zijn tegenwoordig zoveel manieren om eieren te ‘veganizeren’! Neem nou het vocht van een blik kikkererwten waar je op magische wijze fabuleuze meringues van kan maken. Meteen een goede biceps training ook, al dat kloppen! Hoewel, om eerlijk te zijn werkt een handmixer of standmixer toch het best voor dit recept. Houd in gedachten dat dit recept ‘next level sh*t’ is! Lees het recept aandachtig door en ga planmatig te werk zodat dit fantastische beest er prachtig uitkomt! Het is immers WORLD VEGAN DAY dus doe je best en wij beloven je heerlijk feestje!

Voor 1 grote dubbele pavlova

INGREDIENTEN

Meringue
1x 400 g blik kikkererwten
160 g fijne kristalsuiker
2 tl rozenwater
1 zakje vanille suiker

Toppings

1 pakje alpro of soyatoo slagroom (om op te kloppen)
1 el suiker
geraspte schil en sap van 1/2 citroen
ca. 500 g fruit naar keuze, bij voorkeur zacht en vrij zuur fruit zoals mandarijn, kiwi, passievrucht, pruim, bes, peer, etc
2 el ahornsiroop
75 g vegan pure chocolade, gesmolten (au bain marie)
1 el poedersuiker

BEREIDING

Meringue

Verwarm de oven (vrij laag) voor op 125 graden.

Begin met het maken van de meringues. Giet het vocht van het blik kikkererwten af, vang op, en zeef het vocht. Doe het vocht over in een brandschone kom van een mixer. Een vleugje vettigheid kan er al voor zorgen dat het recept niet goed lukt. Begin met kloppen en ga door tot er pieken beginnen te vormen. Dan kun je beginnen met het toevoegen van de suiker, lepel voor lepel. Wacht steeds tot de suiker redelijk is opgenomen alvorens meer toe te voegen. De pieken zullen steeds stijver worden. Voeg ook het rozenwater toe tijdens het kloppen. Ga door met kloppen tot al de suiker is opgenomen en opgelost. Stop dan met kloppen en spatel de vanillesuiker erdoor met een spatel.

Bekleed een bakplaat met bakpapier en maak twee evengrote grote cirkels van het meringuemengsel. Bak ze ca. 1 1/2 uur met een houten lepel tussen de ovendeur (zo kan vocht ontsnappen). Laat de meringues helemaal afkoelen alvorens op te maken met de toppings.

Toppings
Klop de slagroom met de suiker en het citroenrasp en -sap zo stijf mogelijk. Verdeel in tweeën.

Was, snijd en schil (indien nodig) het fruit en meng in een kom met het ahornsiroop.

Verdeel de slagroom over de meringues. Een deel slagroom over de ene meringue, andere deel slagroom over de andere meringue. Leg 1 meringue op de andere. Doe het fruit erop, decoreer met gesmolten chocolade en ‘sneeuw’ er een beetje poedersuiker over met behulp van een theezeefje. Serveer direct, daar de merinques snel zullen smelten door de toppings.

 

 

Filed Under: Holiday Season, Sweets Tagged With: aquafaba, chickpea, dessert, eggwhite, pavlova, sweets, ultimate vegan pavlova, vegan pavlova, whipped cream

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