I'm trying out the vegan version of the pavlova (using chickpea juice, it's amazing!) for a vegan and gluten free baby shower this weekend, and I still don't have it right! Ack, tried 3 times!
I have clean equip with no oils, whiped slowly inc speed to soft peaks (with vinegar), adding fine sugar & other dry ingr. until stiff glossy peaks. pop in the oven at 275 and immediately reduce to 250. It all starts out well, but about 45 min in starts to deflate, and then by 90 min, it's flat and burnt. Tested the oven temp - it's accurate. Help! what am I doing wrong? How do I fix it?
here are the instructions I followed:
- 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
- coconut whipped cream
- 2½ cups sliced berries/fresh fruit
- 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.
- Use 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.
my one random thought for you -- besides omg i'm so sorry this isn't working as well as i haven't made vegan meringues before -- is that angel food cake deflates if you open the oven early -- i mean of course it's made with eggs but that's my only thought -- and of course your directions call for touching it but if it bombs on you at 45 minutes anyway -- wah wah -- i don't know --
ok, one other -- even if your oven is at the right temp it might not cycle right to maintain the heat -- idk
but i'd find a nice vegan aquafaba blogger and ask there --
http://lecoindemel.com/3-ingredient-vegan-meringues-vegan-pavlovas-using-aquafaba/
another thing -- for what it's worth, the vinegar goes in after the sugar mixture and you have it going into the soft peak part --
Quote by @%username% on %date%
%body%