This aquafaba pavlova is the perfect dessert for any special occasion. Suitable for vegans. Includes step-by-step instructions to help you learn how to make perfect egg-free meringue.
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If you're looking for a vegan dessert to make for a special occasion then look no further. It’s just as good for a summer dessert as it is for a Valentine’s Day treat.
Of course, there’s no obligation to make it for a special occasion. Fancy a pavlova just because? Go ahead.
This aquafaba pavlova recipe is absolutely incredible and it looks stunning as well.
The pink shade in the photos comes from beetroot powder, which is completely natural.
Or the pavlova can be made without the pink colour for a more traditional approach.
What is aquafaba?
Have you cooked with aquafaba yet?
If you're wondering "what is aquafaba?" then let me tell you that - if you're a vegan - it's about to change your life.
Well, maybe that's a bit of an exaggeration but it really is an incredible ingredient.
Aquafaba is the liquid that a tin of beans sits in. It works amazingly in place of eggs in many recipes.
The most common type of aquafaba used in baking is that from a tin of chickpeas. However, I have subbed other white bean aquafaba on occasion and even used black bean aquafaba to make these vegan salted caramel brownies.
After more aquafaba ideas? Check out these 20 recipes.
Making vegan meringue
I can still remember the first time I tried vegan meringue.
It was when my friend Samina from Mon Dessert made me vegan macarons.
These were made with aquafaba and there was absolutely no taste difference between the vegan ones and those made with eggs.
So I couldn’t wait to start experimenting with using aquafaba to make vegan meringue.
And the results blew me away.
Is it easy to make aquafaba pavlova?
Every time I have made meringue from aquafaba it has worked perfectly for me.
I make it with tinned aquafaba in my electric stand mixer fitted with a whisk. I have a Sage Scraper Mixer*.
However, some people have contacted me to let me know that they haven’t had such good results.
I have updated this post with clearer instructions, a step-by-step video, troubleshooting tips and some alterations to the method.
For example I have recommended that you reduce the aquafaba in a saucepan to thicken it. This isn't essential and I have made successful vegan meringue many times without doing this - but many people find that they get better results this way.
If you make this recipe I would love it if you could comment to let me know how it works for you.
Ingredients for aquafaba pavlova
To make vegan pavlova you will need the following ingredients.
For the meringue:
- 120ml aquafaba
Optional - if you feel that your aquafaba is quite watery you can reduce it in a saucepan by ⅓. If you use the liquid from two 400g tins (standard-sized UK tins) this should be enough to give you 120ml. Once it’s reduced please chill it in the fridge before starting with the recipe. - 225g caster sugar
Use white or golden caster sugar. - 1.5 teaspoons white wine vinegar
You can also use cider vinegar, although it may have a stronger taste. This will help to give your meringue structure. - ½ tablespoon beetroot powder
Optional, adds a pink colour to your meringue.
For the topping:
- 2 tins coconut milk
Chilled in the fridge until set - 200g mixed berries
Fresh or frozen and then defrosted.
Storing meringue
Once your meringue has completely cooled in the oven you can remove it and store in an airtight container for a day or two until you’re ready to eat it.
If you have added the cream and fruit you should store your aquafaba pavlova in the fridge. The meringue will go soft but it will be good to eat.
Troubleshooting
If you look through the comments below you will see that some people have had trouble making this aquafaba pavlova.
As with all baking there are so many variables that affect things - the accuracy of your oven, the exact ingredients you use - even altitude is said to affect meringues.
If you live in a high altitude area your meringue is more likely to deflate.
I've tried to put together as much advice here as possible so that you can avoid your meringues not working. Please let me know how you get on in the comments below.
Vegan meringue tips and advice
- Use aquafaba from canned chickpeas. While you can make your own by using the liquid from chickpeas or other pulses you have cooked yourself I have only tested this recipe using canned aquafaba. Homemade aquafaba may not be thick enough.
- Try reducing your aquafaba by about a third to thicken it. You will need to do this the day before, cool it and store overnight in the fridge.
- Your aquafaba should be cold. If possible leave it in the fridge overnight.
- Be sure to use unsalted chickpeas.
- Use an electric stand mixer to beat your aquafaba. This will do a much better job that you can do by hand. You could also use a handheld mixer - but you will get the best results with a stand mixer.
- Make sure that your aquafaba has whisked into stiff peaks before proceeding - it should be spoonable and not runny with a thick, glossy appearance. This usually takes 10 minutes in my stand mixer but can take up to 20 on occasion.
- Once you have whipped your aquafaba proceed with the recipe and get it in the oven asap as it doesn’t hold its shape for as long as egg whites.
- Add the sugar slowly - one spoonful at a time.
- I use white wine vinegar to help firm up my aquafaba meringue. Lemon juice, cider vinegar (can have a stronger taste) or cream of tartar can also be used but I get best results with vinegar.
- Use caster sugar (not granulated) for this recipe. This is sometimes called superfine sugar.
- Make sure your mixing bowl is completely spotless. Any kind of fat or grease can cause problems with meringue. To be completely sure wipe it down with a little vinegar on a bit of kitchen towel before starting.
You may find this guide to aquafaba useful.
More recipes you might like
If you like this you might like:
- vegan meringues recipe
- chocolate chip chickpea cookies
- apple tarte tatin
- chocolate cupcakes with raspberry frosting
- vegan Eton mess
Pin vegan aquafaba pavlova for later
How to make vegan aquafaba pavolva
For full recipe please scroll down to the recipe card below.
Please read the troubleshooting section above if you are making this recipe for the first time.
You will need to start this recipe at least one day before you want to eat it. You will need to:
- reduce and chill your aquafaba (optional - see above)
- leave the meringue sufficient time to cool completely without removing it from the oven
- chill the coconut milk in the fridge.
To prepare the aquafaba
- Heat your aquafaba in a small saucepan until it has reduced by a third (optional - see above). You will need 120ml reduced aquafaba.
- Allow to cool then chill in the fridge until cold.
To make the meringue
- Preheat the oven to 130°C(fan)/150°C/gas mark 2.
- Line a baking tray with baking paper and draw a 23cm-diameter circle on it - the easiest way to do this to draw around a cake tin.
- Place 120ml aquafaba in the bowl of an electric stand mixer*.
- Whisk on high for at least 10 minutes until stiff peaks have formed.
Keep going until you have the stiff peaks - on occasion this has taken me 15-18 minutes. It should be spoonable and not runny at all with a thick, glossy appearance. - Continue whisking for a further five minutes adding 225g caster sugar a spoonful at a time.
- Whisk in ½ tbsp beetroot powder (if using) and finally 1.5 tsp white wine vinegar.
- Your meringue should now be very thick and almost glossy in appearance.
- Spread the meringue on top of your circle on the baking paper, making the sides slightly higher than the middle.
- Place in the oven and reduce the heat to 120°C(fan)/140°C/gas mark 1.
- Bake for 2 hours until firm on top.
- Turn the oven off and leave your pavlova in the oven until completely cool. I usually leave mine overnight or make it in the morning and leave it in the oven all day. Don't skip this step - it's an important part of the process.
To make the filling
- When ready to serve take 2 x 400g tins of coconut milk out of the fridge and scrape out the solid white part, leaving the clear liquid behind. You should have something like 350g of solid white coconut milk - but don’t worry if it’s slightly out.
- Whisk for 3-4 minutes at high speed with an electric mixer until it’s smooth and well combined.
- Transfer your meringue base to a serving dish, spread over the coconut cream and cover with 200g berries.
- Serve as soon as possible and store any leftovers in the fridge.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan pink aquafaba pavlova
Ingredients
For the pavlova
- 120 ml aquafaba, chilled liquid from 1-2 tins of chickpeas - check that it’s unsalted*
- 225 g caster sugar
- ½ tablespoon beetroot powder optional
- 1.5 teaspoon white wine vinegar or cider vinegar
For the topping
- 800 g tinned coconut milk left in the fridge overnight 2 standard tins
- 200 g mixed berries fresh or frozen and defrosted
Instructions
To prepare the aquafaba
- Heat your aquafaba in a small saucepan until it has reduced by a third*. You will need 120ml reduced aquafaba.
- Allow to cool then chill in the fridge until cold.
To make the meringue (please read the troubleshooting section first)
- Preheat the oven to 130°C(fan)/150°C/gas mark 2.
- Line a baking tray with baking paper and draw a 23cm-diameter circle on it - the easiest way to do this to draw around a cake tin.
- Place 120ml aquafaba in the bowl of an electric stand mixer*. Whisk on high for at least 10 minutes until stiff peaks have formed. Keep going until you have the stiff peaks - on occasion this has taken me 15-18 minutes. It should be spoonable and not runny at all.
- Continue whisking for a further five minutes adding 225g caster sugar a spoonful at a time.
- Whisk in ½ tbsp beetroot powder (if using) and finally 1.5 tsp white wine vinegar.
- Your meringue should now be very thick and almost glossy in appearance. If it feels too runny continue whisking.
- Spread the meringue on top of your circle on the baking paper, making the sides slightly higher than the middle.
- Place in the oven and reduce the heat to 120°C(fan)/140°C/gas mark 1.
- Bake for 2 hours until firm on top.
- Turn the oven off and leave your pavlova in the oven until completely cool. I usually leave mine overnight or make it in the morning and leave it in the oven all day. Don't skip this step - it's an important part of the process and your meringue will fall apart without leaving it to cool.
To make the filling
- When ready to serve take 2 x 400g tins of coconut milk out of the fridge and scrape out the solid white part, leaving the clear liquid behind. You should have something like 350g of solid white coconut milk - but don’t worry if it’s slightly out.
- Whisk for 3-4 minutes at high speed with an electric mixer until it’s smooth and well combined.
- Transfer your meringue base to a serving dish, spread over the coconut cream and cover with 200g berries. Serve as soon as possible and store any leftovers in the fridge.
Notes
- If you are planning to reduce your aquafaba before starting this recipe you will need two tins.
- Reducing the aquafaba is optional - some people get better results doing this. See above for more information.
- You can also use a hand held electric whisk but bear in mind that it might take longer and the results might not be as good.
- I have not included nutritional information for this recipe as I couldn't find accurate information about the nutritional components of aquafaba.
This recipe is part of a Free From Valentine's Day recipes series. Here are the other recipes:
- Healthy homemade chocolate waffles by Eva at The Healthy Tart
- The best gluten free shortbread by Vicki at The Free From Fairy
- Chocolate layer cakes by Kate at Gluten Free Alchemist
- Decadent chocolate roulade with coconut cream by Laura at Dairy Free Kids
- Creamy vegan tiramisu by Midge at Peachicks Bakery
- Valentine's vegan biscuits by Emma at Free From Farmhouse
- Raspberry and coconut dark chocolate hearts by Nova at Cherished by Me
- His and hers vegan Valentine parfaits Jo at Modern Food Stories
- Allergy free Valentine's biscuits by Lauren at Dilan and Me
- Gluten free tiramisu by Mel at Le Coin de Mel
- Chocolate coconut truffles by Jenna at A Balanced Belly
- Vegan chocolate truffles by Nathalie at The Intolerant Gourmand
HAVE YOU TRIED THIS RECIPE?
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Rebecca Smith
I'm so excited to make this Mandy, I've tried and failed and your recipe seems fool proof, can't wait to give this a go and I'll be sure to let you know about the outcome
Cook Veggielicious
Oh Rebecca I hope so much that it works for you. I've had great results with aquafaba meringue but I've heard so many people say that it hasn't worked for them - I hope my recipe doesn't let you down.
Vicki Montague
This is epic!! It’s so clever that someone discovered aquafaba. I always think it’s a shame with things like this that we don’t know who it was!! I love the pink colour too. Brilliant.
Cook Veggielicious
Thanks Vicki! I totally agree, I have often wondered who on earth came up with the random idea to whisk chickpea water just to see what happened.
Sandra
A guy named Wohlt discoveredit during molecular gastronomy experiments:
https://www.theguardian.com/lifeandstyle/2015/sep/29/aquafaba-chickpea-liquid-baking-egg-white-substitute#:~:text=Building%20on%20French%20tenor%20Jo%C3%ABl,water%E2%80%9D%20and%20%E2%80%9Cbean%E2%80%9D.
Laura
This looks gorgeous. I adore pavlova!
Cook Veggielicious
Thanks so much Laura x
Corina Blum
This looks absolutely beautiful! I love the colour and think it's perfect for Valentine's Day
Emma @ FreeFromFarmhouse
This looks amazing! I am still experimenting with aquafaba and havne't quite got the hang of it yet. I still just think it's crazy what a can of chiclpea water can create!!
Cook Veggielicious
So many people have said that they can't get aquafaba to work Emma, I'd be really interested to hear what happens when you try?
Emma @ FreeFromFarmhouse
This looks amazing! I am still experimenting with aquafaba and havne't quite got the hang of it yet. I still just think it's crazy what a can of chiclpea water can create!!
Cherished By Me
Mmmmm, this looks soooo good and I love the pink colour, definitely going to try this.
Cook Veggielicious
Hope you enjoy it Nova!
Eva
This looks amazing Mandy, I don't know Pavlova from Germany and have never made it but it looks absolutely delicious. I have played around a bit with aquafaba and I am still impressed every time I whisk it. 🙂
Cook Veggielicious
It's an amazing ingredient isn't it! Thanks Eva x
Kate - gluten free alchemist
Beautiful Mandy! So impressed with the qualities of Aquafaba. But I agree with Vicki..... would love to know who discovered it.
I have made pink meringues (non-vegan) previously with freeze dried fruit powder to both colour and flavour. It went down a storm! I would much rather use natural colour if possible x
Cook Veggielicious
Thanks so much Kate x
Jo
How pretty is this? And my fav colour too. You're so cleaver
Cook Veggielicious
Thanks lovely x
Mel
Oh wow Mandy, it looks absolutely amazing! We love aquafina meringues too here, but the pink tone of your pavlova just adds a little 'je ne sais quoi' It's such a good idea to use beetroot powder to colour it 🙂
Cook Veggielicious
Thanks Mel - I'm loving the beetroot powder at the moment
Lauren - Dilan and Me
This looks so brilliant, honestly it looks amazing. I’ve baked with aquafaba a bit but haven’t attempted something like this. Definitely going to try it out!!
Cook Veggielicious
Thanks Lauren - I hope you love it!
Sr. C.
so is the beetroot just for the color or does it actually do something? and why the white wine vinegar? can i use apple cider vinegar or other vinegar?
Cook Veggielicious
Thanks for commenting. The beetroot is just to give it the pink colour. You can leave this out for a white meringue. The vinegar helps to make it more stable and keep the air in. I haven't tried with apple cider vinegar - it should be fine but I haven't tested it.
Caitlin Hannah Morris
Fantastic recipe, I have failed so much at making vegan meringues! Amazing to find a recipe that works everytime! I think it must be the vinegar thank you so much!
Cook Veggielicious
Hi Caitlin - I'm delighted to hear that - so good to hear!
Sunniva
I made this, and it collapsed in the oven after it was done baking :’( A friend of min told me I should use agar to avoid this.
Cook Veggielicious
Hi Sunniva - so sorry to hear that it didn't work for you. I know many people have made this recipe and it's worked for them without adding agar. Did you whisk with an electric whisk for the full 15 minutes?
dee
this looks incredible!! do you think i could
replace the granulated sugar with maple syrup, agave, or date syrup?
Cook Veggielicious
Hi Dee - I haven't experimented with this so I'm not sure. I've had a quick look online and it looks as if some people do make meringues with maple syrup so it may be possible. Do let me know how they turn out if you try it.
M
Mine came out totally empty in the middle- I must have done something wrong :I
Cook Veggielicious
What do you mean by empty in the middle? Just a crust on the outside but no meringue in the middle?
Lucas
Hello
Mine came also just a big crust on the outside empty in the middle - it has a hollow. And also it kind of glued to the baking paper... I have used fresh lemon juice squeezed, would this cause an issue?
Cook Veggielicious
So sorry to hear it didn't work for you. I'm not sure - the lemon juice should work. Did you read the troubleshooting? Meringue can be tricky and something as simple as a speck of oil in your mixing bowl can cause it to go wrong.
Alex
Followed the recipe exactly and baked until firm on top. Then left in oven to cool, upon checking on it and the top was firm but underneath became liquid. Sticking in fridge now to see if it will harden and I can salvage. Saw another baker had the same problem in the comments.
Cook Veggielicious
Hi Alex, I am sorry to hear that the recipe didn't work for you. Could you let me know which brand of tinned chickpeas you used to make this recipe and whether you used a stand mixer to whip it? I have made this recipe many times and it's never let me down so I'd like to get to the bottom of why it doesn't work for some people.
Hen
It tasted delicious, but alas the middle turned to a toffee mess and stuck to the parchment paper, so I ended up with a big hole in the middle. The rest of the meringue was like chewing gum and really difficult to eat. So frustrating. I didn't let too much moisture or air get to it during cooking and followed the directions exactly. :(. Any ideas as to why?
Cook Veggielicious
Hi Hen - so sorry it didn't work for you. It's very hard to know what would have caused this because there are so many things that vary in people's kitchens. Could you let me know whether you used the liquid from tinned chickpeas and whether it was fresh or had been in the freezer? It could also be down to a tiny thing like a drop of water or oil being in the mixing bowl. It's a good idea to wipe it with a bit of vinegar on kitchen towel beforehand - I'm going to add that into the post now. I hope it works for you if you try it again.
Ruth
Such an easy recipe to follow - was magic to see the aquafaba transform as I whipped it!
Sadly I did end up with a gap in the middle and the bottom was less crisp than the top and did stick to the parchment - I wonder if I could've used a thinner baking tray to distribute the heat better.. however, I really like the chewier bits: It tastes great and I can make a lovely Eton mess with it!
Cook Veggielicious
Thanks Ruth - sorry to hear you that it stuck to the parchment but glad it tasted good anyway!
Jono
Brilliant recipe.. me and the rest of the family were very sceptical using Aquafaba for the first time.. how could the liquid in chickpeas make meringue, but it did and it was very enjoyable to make and follow your fantastic instructions.
Was hard to taste the difference between this and the normal meringue.
Our coconut milk went really hard in the fridge though, didn’t think we would be able to whisk it. But 10 minutes in the sun and it whisked perfectly to provide the icing on the cake.
Thank you again!
Cook Veggielicious
Hi Jono, I'm so happy to hear that this worked out well for you - aquafaba really is amazing isn't it
Sophie Thompson
Absolutely epic! My first attempt at a Pavlova for Father's day, got the daddy seal of approval! Crunchy and gooey and easy to make. I put vegan whipping cream on it. Thank you for sharing the recipe! ❤️🍓
Cook Veggielicious
Hurrah! I am so happy to hear that you loved it. What a great Father's Day treat
Katie Harriman
After a long time of wanting to experiment with aquafaba yesterday was the day!. I reduced aquafaba popped in the freezer to cool and finished off in fridge. Used a stick blender with whisk attachment, wiped everything I used in white wine vinegar and got a great result for a 1st attempt, thankyou for a great recipe and good tips. End result had a butterscotch texture, so may turn over down a wee bit next time, did the 130 for fan oven. Used a combo of vegan squirty cream and coconut yogurt for topping as only had light coconut milk
Cook Veggielicious
Hi Katie - sounds delicious - so glad you enjoyed the pavlova x
Heather
Does Pavlova made with aquafaba have a soft marshmallowy centre the same as a pavlova made with egg white?
I've made aquafaba meringues successfully but would love the soft centred pavlova.
Cook Veggielicious
I usually find that I get a chewy result rather than soft - it does vary from batch to batch though
Tarnia
Tried and loved by all. Reduced the Aquafaba as you mentioned and refrigerated. Thank you so much for this fabulous treat. I used a vegan cream and thickened some frozen mixed fruit for the toppings.
Cook Veggielicious
Thanks so much Tarnia, glad you enjoyed it!