The use of aquafaba — the water from a can of chickpeas — is relatively new to the culinary world. The chickpea, as it turns out, transfers the right amount of protein and carbohydrates to the water when cooked, allowing it to mimic egg whites in several cooking applications.
Meringue is a great way to showcase what aquafaba can do — and there is no better way to eat a meringue for dessert than in a stunning pavlova.
Ingredients
- 1 cup aquafaba (the liquid from a 400 ml-can of chickpeas)
- 1 cup sugar*
- 1 1/4 teaspoons arrowroot powder
- 1 teaspoon lemon juice or cider vinegar
- pinch of salt
- 1/2 teaspoon almond paste or extract (optional)
- 1 1/2 cups coconut cream
- 1/2 cup icing sugar
- 1/2 teaspoon almond paste or extract (optional)
- 3 cups fresh berries — blueberries, blackberries, raspberries, currants or any of your favourites, mixed with 1 tablespoon maple syrup or sugar
- 6 plums, pitted, sliced and mixed with 1 tablespoon maple syrup or sugar
- 2 tablespoons fresh thyme leaves
- lime zest
Preparation
Preheat oven to 350F.
To roast the plums, place slices onto a parchment-lined baking sheet. Bake for 8 to 12 minutes or until softened and starting to colour. Remove from oven and let cool fully before using.
Drain the liquid (aquafaba) from a can of chickpeas into a bowl and place in the fridge until chilled. Mix together the sugar, arrowroot powder and salt in a small mixing bowl and set aside. Once the aquafaba is chilled, add one cup to a mixing bowl or stand-mixer bowl. Add the lemon juice or vinegar. Using a hand or stand mixer, slowly whip the liquid. Whisk until all the liquid has been aerated and has formed soft peaks (approximately 5 to 8 minutes). Increase the speed of the mixer and add the sugar mixture by the spoonful until all the sugar is incorporated. Continue to run the mixer on high until stiff peaks form. Gently fold in the almond extract.
Preheat the oven to 250F.
Line two baking sheets with parchment paper. Spoon (or use a piping bag) the meringue into 4- to 5-inch piles onto each sheet, keeping as much space as possible between the piles and the edges of the sheet. This recipe will easily make 8 large meringues or approximately 12 smaller meringues.
Bake the meringues on the middle racks of the oven for approximately 1½ to 2 hours until the meringues feel firm to the touch. Turn off the oven and allow the meringues to cool. Once they reach room temperature, use a thin spatula to lift the meringues off the parchment.
To whip the coconut cream, place a can of coconut milk and a mixing bowl in the refrigerator. Once chilled, add the thick coconut cream (not the liquid milk contents) from the top of the can into the chilled mixing bowl. Using an electric mixer, whip the cream on low speed. As it starts to get smooth, increase the speed of the mixer until it becomes light and fluffy. Mix in the sugar and almond extract. Keep the cream as cold as you can before using it.
To serve, place a meringue (or several smaller ones) onto a plate and top with a couple of spoonfuls of coconut cream and pieces of fruit. Sprinkle with fresh thyme and grated lime zest. Serve immediately.
*Sugar — including white, raw and turbinado — is often filtered using bone char. Sugar derived from beets is less likely to have been processed using bone char, but check with the manufacturer.
