Egg Free Meringue/Pavlova Base

Method

This egg free meringue is made using the liquid from canned chickpeas, aquafaba, instead of egg white. Aquafaba, despite being much lower in protein than egg white, behaves just like it when whipped, making it an ideal ingredient to make meringue, which can be used in pavlova, Eton Mess and more! Did we mention this meringue is also delicious? Don’t just take our word for it, try it yourself!

step 1

Pre-heat oven to very slow (120°C). Line an oven tray with baking paper.

step 2

Beat aquafaba in a small bowl with electric beaters, until soft peaks form, this will take approx., 10min. Gradually add sugar, ¼ cup at a time, beating until sugar dissolves between additions. Add cornflour and vinegar, beat briefly 3min., or until mixture resembles that of thick, silky cream.

step 3

Spread mixture onto baking paper, into an (approx.) 18-20cm circle, level top with a spatula. Bake in oven, 75min. Cool meringue in oven with door ajar, 60min.

PROTEIN: 1.2g per meringue

TOP TIPS

1 x 420g can chickpeas provides approx., 150g aquafaba.

Try using meringue base to make pavlova; whip thickened cream and icing sugar together, dollop on top of cooled meringue base, and top with mixed berries. Depending on the amount of cream used, you may need to count it towards your protein allowance.

Try making Eton mess, follow above tip, but mix broken meringue base into whipped cream and icing sugar. Delicious!

Ingredients