Polly Pocketsy

Vegan Mini Pavlova

Rub the bowl and whisk you are going to use with vinegar or lemon juice to remove and fat residue as this will stop the juice whipping to stiff peaks 

Add 3/4 cup aqua faba liquid ( Juice from chickpeas ) to the bowl and mix on medium speed ( you can use hand mixer or stand mixer )

When the liquid becomes white and frothy add 1 tsp cream of tartar and continue mixing until soft peaks 

Add the sugar 1 tbsp at a time while mixing then add the vanilla and mix until stiff peaks form ( the peaks will stand when you take out the whisk)

Preheat oven to 215 f then make 6 circles on parchment paper making sure to space them apart then place on a baking tray

Reserve 1/2 cup of the creamy meringue as the cream topping for the pavlova once they are cooked and cooled 

put about 2 heaped tbsp of the mixture  on each circle then make it round and put a little dent in the middle for the cream later 

Bake in the oven for 2 hours then leave it in the oven to cool for a few hours ( leave the door closed) 

Once cool add some of the vegan  cream and fresh fruit of your choice for the topping 