Mini Pink Pavlovas
A healthy twist on the original pavlova recipe. Your friends and family will absolutely love this delicious sweet treat. Gluten free and Vegan Friendly.
Ingredients:
- 150 aquafaba (cold chickpea liquid)
- 200g sugar
- 1 tsp apple cider vinegar
- 1/2 tsp xanthan gum
- 2 tsp potato flour
- Pinch of Bourbon vanilla powder
- 1/2 tbsp /to taste Unicorn Superfoods Beetroot Powder
Method:
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Beat aquafaba with an electric beater for 5-10 minutes on high speed until firm peaks form.
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Gradually add sugar and other ingredients beating well after each addition until mixture is well combined. Meringue should be glossy and thick.
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Spoon mixture into parchment paper (on baking tray).
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Serve with vegan whipped cream and strawberries (+ fresh mint / edible flowers, optional)Bake for 2.5 hours (100c) or until meringue feels crisp. Turn oven off and leave meringue in oven to cool completely.
