Vegan Pavlovas with Apricot Caramel Sauce

by Nicola Galloway

​These magical vegan meringues are made from legume (dried beans and peas) cooking water. This is often referred to as aquafaba that literally means ‘bean water’. Similar to egg white, aquafaba can be whipped with sugar until glossy and cooked slowly until dry. However, it won’t hold its shape quite as well as egg white during cooked so best used for smaller meringues rather than a large pavlova. We can’t get enough of this inventive recipe from the lovely Nicola Galloway.



  • 400g can Chantal chickpeas
  • 1 tsp Chantal apple cider vinegar
  • 150g / 3/4 cup Chantal golden sugar
  • 1/2 tsp vanilla powder

Apricot Caramel Sauce

  • 1/2 cup Chantal dried apricots
  • 1/2 cup water
  • 2 tbsp Chantal almond butter or hulled tahini
  • 2 tbsp Chantal deodorized coconut oil
  • 1 tbsp Chantal brown rice syrup
  • 1/2 tsp Chantal fine sea salt



1. Preheat the oven to 100C. Line 2 baking trays with baking paper.

2. Drain the chickpeas and weigh out 150g of aquafaba into a mixing bowl. If scales are unavailable use 2/3 cup aquafaba. Save the chickpeas for making hummus or adding to a curry.

3. Using a stand mixer or electric whisk whip the aquafaba until stiff peaks form, about 5 - 6 minutes. Once the aquafaba is thick, add the apple cider vinegar. Blend the sugar in a coffee grinder or blender until fine and powdery - this will result in a smoother textured meringue.

4. With the mixer going add a heaped tablespoon of sugar at a time until combined. Whip the meringue for a further 5 minutes until thick and glossy. Add the vanilla and briefly mix to incorporate.

5. Using teaspoons scoop heaped mounds of the meringue onto the baking sheets. Leave 2 cm space between each, as they will spread a little during cooking.

6. Bake for 1 1/2 hours until firm, then turn off the oven and leave the meringues to cool and dry in the oven.

7. Once completely cool, and just prior to serving, spread the meringues with Apricot Caramel Sauce sandwiching with a second meringue. Repeat until all the meringues are used. Serve immediately.

Apricot Caramel Sauce

1. Place the apricots and water into a small pan. Cover and bring to a boil.

2. Simmer for 10 minutes until the apricots are soft. Remove from the heat and cool a little.

3. Place the apricots and their cooking liquid along with the remaining ingredients into a blender and process until smooth. Check flavour adding extra salt or sweetener if needed.

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