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Egg Free Pavlova (made with Chick Pea Water)


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Ingredients

6 piece(s)

Pavlova

  • 400g can Chickpeas, Drain chickpeas and keep the liquid. Use chickpeas in another dish.
  • 1 1/2 teaspoons lemon juice, or use 1/2 teaspoon cream of tartar
  • 1/2 teaspoon white vinegar
  • 135 grams icing sugar, (1 cup)
  • 1 teaspoon vanilla extract
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Recipe's preparation

  1. Drain a can of chickpeas and keep the liquid (should be about 2/3  of a cup). 

    Preheat oven to 150 degrees.  Draw a large circle on the back of a piece of baking paper (I drew around a large saucepan lid) for a template, use to line a baking tray.

    Insert butterfly into mixing bowl and add chickpea liquid. Add lemon juice or cream of tartar.  Whip for 5 minutes/37 degrees/speed 3.5.  The mixture should resemble beaten egg whites (see photo).

    Reset timer for another 5 minutes/37 degrees/speed 3.5 and, while blades are rotating, add vinegar and vanilla through hole in lid.  Then add sifted icing sugar, one spoonful at a time, through hole in lid with blades still rotating.

    Once sugar has been combined, turn off blades.  Mixture should be very light like egg white meringue.

    Gently transfer mixture onto prepared tray, using the circle as a guide.  Form into a tall disc li.ke shape.  Alternatively make six small circles forindividual meringues. (Photo shows pavlova before cooking).

    Place into oven and reduce temperature to 120 degrees.  Bake until just firm to touch (between 1 hour 20 minutes to 2 hours but be careful not to overdo!

    Turn off oven, cool for 30 minutes in oven with door closed, then cool completely in oven with door ajar.

    Top with whipped cream and decorate as desired with fruit of your choice.

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Accessories you need

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Tip

Recipe adapted from Super Food Ideas September 2015.

I used the drained chickpeas to make roasted chickpeas.

I didn't have any cream hence no completed photo.  The pavlova rose but then collapsed as a normal pavlova might, however I think I cooked it for a bit too long - remember it will continue cooking after the oven is turned off!  I also only preheated the oven to 120 degrees.  The pavlova will crisp up when it dries out a bit but will be still soft when cooking.

This is ideal for people with egg allergies - it is amazing that the texture resembles egg whites so closely!  My son didn't pick the difference in taste and he won't go anywhere near a chickpea.

Disclaimer - I have never cooked an actual pavlova which is probably why I overcooked it!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Margarita Helen: Glad it worked for you! It's...

    Submitted by saj255 on 26. March 2017 - 09:13.

    Margarita Helen: Glad it worked for you! It's amazing that you can make pavlova out of chickpeas!

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  • Thanks for this recipe! I was really happy to find...

    Submitted by Margarita Helen on 28. December 2016 - 20:58.

    Thanks for this recipe! I was really happy to find one for the thermomix because the other two I tried were flops at the whipping stage. Now I realise I had the speed way to high. Plus I like the cream of tartar and vinegar trick! Pure joy when I saw it whipping like it should. 😀


    This attempt was successful for me but I did preheat at about 135C and then dropped down to 120C. When finished, open the door to ajar and leave in overnight. The other thing to make sure is that the oven hasn't been on for anything else prior to preheating. Pavlova is a tricky beast and aquafaba is no exception!

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  • Thanks, yes it is hard to

    Submitted by saj255 on 29. November 2015 - 10:04.

    Thanks, yes it is hard to gauge how cooked it is but I think with a bit of experimentation it would turn out well - the ones in the magazine looked good.

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  • Thank you for the recipe.  I

    Submitted by ReadySteadyCook on 28. November 2015 - 23:05.

    Thank you for the recipe.  I should have read the tips at the bottom of the recipe.  I left it in the oven longer as it hadn't crisped up.  Meringue was a bit burnt but it did crisp up once the oven was off. Will definitely give this recipe another try, 

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