Meringue Pavlova

Method

1. Make sure all the equipment and utensils you’re using are super clean and completely oil free. Even the smallest bit of grease can turn your perfect peaks into a sticky mess.
2. Preheat oven to 100°c/ gas mark 1.5 and line a baking tray with parchment paper. If you’re making larger nests, you may want to use separate trays.
3. With an electric whisk, whisk your OGGS Aquafaba starting on a medium speed and gradually build your speed up (so you don’t risk getting showered in aquafaba!) Beat for 2 minutes until medium peaks form.
4. Add the cream of tartar and beat with the mixer on the highest speed until stiff peaks form.
5. One tablespoon at a time, slowly add the sugar and continue mixing, until all the sugar is gone. Scrape down the sides of the bowl a couple of times to ensure getting all the sugar into the mix. The mixture should be so stiff, it doesn’t shift at all.
6. Transfer the meringue onto the prepared baking trays and pop in the oven for 2 hours. Resist opening the oven, so the heat stays consistent.
7. After the 2 hours is up, turn off the oven and leave the meringues in there to dry for at least another 2 hours. You know they’re done when they are completely dry and peel off the baking paper easily.

Top Tips

Top Tips:

• Use your favourite plant-based yoghurt to sandwich your pavlova bases together and top with delicious seasonal fruits.
• If you don’t have cream of tartar, you can also use 1/2 teaspoon of white vinegar or 1/2 teaspoon of lemon juice.
• If you’re feeling messy, give it a little squash and stir…and you’ve got the perfect Eton Mess!