VEGAN: Chickpea Vegan Pavlova (Meringue)

The perfect alternative for egg-white based meringue for those with a sweet tooth.

v 003aIf you want to make most out of a canned product or every inch of a certain vegetable and fruit, then having recipes like this is extremely handy. One of the best examples is using the liquid of canned chickpeas. If you are more of the all-natural type then you can always boiled some chickpeas and use up the boiled water from it.

You won’t have to waste any content of the canned product and it will actually give you the perfect sweet treat that will satisfy your sweet tooth. It is the secret to making the perfect vegan pavlova or meringue. You won’t even think that it is made of chickpeas instead of egg-whites. That is how great is tastes.

Who would have thought that chickpeas can make something as sweet as this? You will never ever want to throw away chickpea brine down the drain again after trying this. So try it out now and tell me what you think.

Check out the recipe below.

Chickpea Vegan Pavlova (Meringue)

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For the meringue base

brine from one 15-ounce can of unsalted or low sodium chickpeas (I used Trader Joe’s organic), chilled

1 cup vegan fine white sugar

1 tablespoon arrowroot powder

pinch fine grain sea salt

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar

for the topping:

coconut whipped cream

2½ cups sliced berries/fresh fruit


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Preheat the oven to 275°F. Trace an 8″ circle on a piece of parchment paper (I used a cake pan as a guide). Flip the parchment paper over and line a baking sheet with it. In a small bowl, mix together the sugar, arrowroot powder and salt. Set aside.

Pour the chickpea brine into a large mixing bowl or the bowl of a stand mixer. Beat at low speed, then slowly increase the speed to high. Beat for 5 minutes, until soft peaks have formed and the mixture has become very light and fluffy (it should expand to more than quadruple in size). Turn the speed down to medium-high and start adding the sugar one heaping tablespoon at a time. Once all of the sugar has been added, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form and hold their shape (about 3 minutes). You should be able to hold the mixing bowl upside down and have the meringue stay in place. Stop the mixer and pour in the vanilla and vinegar. Beat for another 10-15 seconds until incorporated.

v 003bUse a spatula or fill a piping bag (fitted with a large star attachment to create lines) and place the meringue onto the prepared baking sheet in the center of the circle working outward. You’ll want to do this immediately after whipping the meringue so it doesn’t deflate. If using a spatula, spread the meringue to fill the circle. The edges should be higher than the center to make a nest for the filling. To do this, simply pipe an extra round or two around the edges, or if using a spatula, take a spoon and gently create a well in the center. You can smooth out the sides or leave them as-is for a more rustic pavlova.

Put the meringue in the oven to bake and immediately turn down the heat to 250°F. Bake for 2-2.5 hours, or until the outside is dry to the touch and ever so slightly browned. The pavlova should sound hollow when very lightly tapped. Turn off the oven, leaving the pavlova inside to cool completely.

Just prior to serving, spread the coconut whipped cream over the pavlova and top with your favorite fruit. Serve immediately.


Thank you so much to for this amazing sweet dish!