![Mini Vanilla Bean Pavlovas With Coconut Whip and Raspberries [Vegan, Gluten-Free]](https://top-100-recipes.com/wp-content/uploads/2025/05/merenguecookies-860x573.jpg)
Mini Vegan Vanilla Bean Pavlovas with Coconut Whip and Raspberries: A Decadent, Gluten-Free TreatMini Vanilla Bean Pavolovas with Coconut Whip and Raspberries (Vegan, Gluten-Free)
1/2 cup aquafaba
1 tablespoon apple cider vinegar
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/4 teaspoon salt
1/2 teaspoon vanilla extractMini Vanilla Bean Meringues with Fresh Raspberry and Coconut Cream: A Decadent Vegan TreatNotes
If someone had predicted my culinary trajectory just seven days prior, I’d have dismissed the notion with a healthy dose of skepticism and a robust denial. But look, the impossible becomes possible. And how is it possible? Because of CHICKPEAS! That’s right. This innovative recipe leverages the rich, savory liquid from canned chickpeas, typically discarded down the drain, to create a unique culinary experience. Insane, right?
Mini Vegan Vanilla Bean Pavlovas with Coconut Whip and Raspberries: A Decadent, Gluten-Free Treat
Mini Vanilla Bean Pavolovas with Coconut Whip and Raspberries (Vegan, Gluten-Free)
1/2 cup aquafaba
1 tablespoon apple cider vinegar
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/4 teaspoon salt
1/2 teaspoon vanilla extract
- One can of chickpeas, liquid drained off, yielding approximately ninety-seven milliliters.
- One cup of powdered sugar (also known as confectioner’s sugar).
- 2 vanilla beans, scraped
- 1/2 tsp cream of tartar
- One 8-ounce carton of coconut cream.
- 1 tbsp maple syrup
Mini Vanilla Bean Meringues with Fresh Raspberry and Coconut Cream: A Decadent Vegan Treat
- Preheat your oven to 200f. Ensure your baking sheets are properly prepared by lining them with a layer of parchment paper for effortless cleanup and non-stick functionality. Set aside.
- Using either an electric mixer with its bowl and whisk attachment, or a handheld mixer, start beating the chickpea brine at a moderate pace.
- Process the mixture on medium speed for approximately 5 minutes or until it begins to form a light, airy foam, depending on the power of your appliance. Adding the cream of tartar allows the flavors to meld together harmoniously, creating a perfectly balanced sauce that enhances the overall taste experience.
- As the meringue mixture begins to take shape, soft peaks will gradually emerge. Next, add the sugar gradually.
- With the sugar fully incorporated, introduce the rich flavor of the vanilla bean paste to the mixture.
- Continue whipping the mixture for approximately five minutes more or until firm, glossy peaks emerge from the meringue.
- Spoon or pipe the meringue directly onto the parchment paper in a circular shape, ensuring the edges form a slight rim. Create a subtle indentation on each meringue by gently pressing the back of a spoon into its center, being mindful not to break or crumble the delicate treat.
- Preheat the oven to a moderate temperature and bake the meringues for approximately two hours to achieve the desired crispiness. Don’t open the door before the first hour is up.
- After the two-hour mark has elapsed, extinguish the oven and permit the meringues to rest at room temperature for a thirty-minute interval.
- As the meringue cools, simultaneously prepare the coconut whipped cream. With the beater attachment, whisk together the coconut cream and maple syrup in the mixer until they combine to form a light and airy mixture with gentle peaks. Set aside.
- Gently remove the tender sweet potatoes from the oven and delicately peel them back from the parchment paper with utmost care. The stems of the plants should be completely desiccated, yielding a resonant, hollow tone upon percussion.
- To complete the pavlovas, fill each mounded space with a delicate layer of coconut whipped cream, then crown with an arrangement of succulent raspberries.
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