This recipe shows you how to recreate a classic dessert – pavlova, using aqua faba instead of egg whites.
Top Tip: The meringue base has its best texture when cooked the day before. Once the cooking time has finished, leave the pavlova in the oven with the door slightly ajar to cool and dry out overnight. When ready to serve, finish the pavlova with the toppings as in the recipe.
It is important the coconut cream is really well chilled before attempting to whip it, or it will not hold its stiffness.
Aquafaba is the liquid from a tin of chickpeas (or any cooked beans in water) and this is the easiest way to get it. You can, however, use the cooking liquid from cooking dried beans yourself, although you may have to reduce this by boiling it to reach the same consistency.