Australian · medium · 120 min · serves 8
How to make pavlova vegan
Short answer
Replace egg whites with reduced aquafaba. The method is unchanged and takes about 120 minutes for 8 servings.
What makes the classic version non-vegan
- Egg whites
Swap table
| Instead of | Use | Note |
|---|---|---|
| Egg whites | Reduced aquafaba | Reduce by a third first |
Method
- 1Reduce 250 ml aquafaba to about 160 ml and cool completely.
- 2Whip with cream of tartar to soft peaks, then add caster sugar a spoon at a time.
- 3Whip until stiff, glossy and no sugar grit remains between your fingers.
- 4Fold in cornflour and vinegar, shape and bake at 100°C for 2 hours.
- 5Cool in the switched-off oven overnight.
The one thing people get wrong
Reducing the aquafaba first is the difference between a crisp shell and a weeping puddle.
Frequently asked questions
- Can pavlova be made vegan?
- Yes. Replace egg whites with reduced aquafaba. The method stays essentially the same and takes about 120 minutes.
- What is the hardest part of veganizing pavlova?
- Reducing the aquafaba first is the difference between a crisp shell and a weeping puddle.
- How long does vegan pavlova take?
- About 120 minutes for 8 servings — a medium recipe.
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