Ever since discovering how to make vegan meringues (with 2 ingredients!), I’ve been dying to try vegan-ize other meringue-based recipes. As a matter of fact, the secret ingredient can supposedly be substituted anywhere egg whites are necessary (vegan macarons and angel cakes, anyone?).
Need I remind anyone what this secret ingredient is? It’s a can of chickpeas, of course. Minus the actual chickpeas. I know, it sounds crazy, but I swear that it works.
You may ask, “How?”
How do you turn a can of chickpeas into meringue? You separate the chickpeas from the liquid in the can. Use the chickpeas to make whatever you want (I recommend making sugar-free chocolate chip chickpea blondies), and you transfer the liquid into a stand mixer (or hand mixer). Then you simply whip it up until it resembles meringue.
You may ask, “How?”
How does this work? I have no idea, but you have my word when I say that it does. You can read about my first experience using the chickpea water, along with photos of the magical transformation here.
If you want, you could probably veganize this entire recipe by using coconut cream in place of whipped cream. I went with the cream because I was lazy.
Notes: If you want to make this, but need something to do with the chickpeas, make these sugar-free chocolate chip chickpea blondies (They’re healthy!). Also, feel free to increase/decrease the sweeteners to taste.
Egg-free Blackberry Pavlova
- 1 (400g) can of chickpeas
- 3/4 cup – 1 cup powdered sugar (adjust to taste)
- 1 cup whipping cream (or coconut cream)
- 1/4-1/2 cup powdered sugar (adjust to taste)
- 10-15 fresh blackberries, crushed/chopped/squished/puréed, plus more for topping
- Preheat oven to 100 degrees Celsius
- Open the can of chickpeas and drain the water into a stand mixer or a large mixing bowl
- Add in the powdered sugar and beat with a stand mixer or an electric hand mixer on the highest setting. It should begin to turn white and puffy at around 6 minutes, but beat for about 12-15 minutes, until it’s beautiful, glossy, and holds stiff peaks
- Transfer the mixture onto a baking sheet lined with parchment paper, making circular discs as shown in the photos
- Bake for 1.5-2 hours until the meringues are dry and easily removable from the parchment paper. They should still be white. Let them cool on a wire rack or in the fridge
- Use a stand mixer or an electric hand mixer to beat the whipping cream/coconut cream until it forms stiff peaks. Beat in the powdered sugar, and then beat in the crushed/chopped/squished blackberries until well combined
- Use a spatula to place a desired amount of cream onto each meringue disc, and top with fresh blackberries. Serve immediately. (Note: If you want to make these in advance, you can make the meringues and store them in an airtight container in the fridge, but once they have cream on them, it’s best not to leave them out for too long)