Vegan Pavlova

Standard

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Ingredients

  • 2/3 cup canned chickpea liquid (less salt is best)
  • 2/3 cup caster sugar
  • 1 teaspoon xanthan gum
  • 2 teaspoons vanilla extract

Method

  1. Preheat oven to 120°C and line a baking tray with baking paper.
  2. Using an electric mixer, beat the chickpea juice until it starts to turn white.
  3. Add the caster sugar, one tablespoon at a time before adding the xanthan gum and 1 teaspoon of vanilla extract.
  4. Once the meringue is firm, carefully pour onto the lined baking tray, making a large disc about 8cm high.
  5. Bake in the oven for 2-2 1/2 hours.
  6. Remove from the oven and allow to cool completely.
  7. Store in a air tight container if you don’t want to use it straight away
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