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120 • minutes
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10 • serves
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Not too hard!

Aquafaba Mini Pavlovas with Apricot Caramel Sauce

5/5 (2)

Ingredients

  • Meringues
  • tick400g can Chantal Organics Chickpeas
  • tick1 tsp Chantal Organics Apple Cider Vinegar
  • tick150g or 3/4 cup golden sugar
  • tick1/2 tsp vanilla powder
  • Apricot Caramel Sauce
  • tick1/2 cup dried apricots
  • tick1/2 cup water
  • tick2 tsp Chantal Organics Almond Butter or Tahini Hulled
  • tick2 tsp Chantal Organics Coconut Oil
  • tick1 tsp Chantal Organics Rice Syrup
  • tick1/2 tsp Chantal Naturals Sea Salt Fine

instructions

  • Meringues

  • Step 1.

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

  • Step 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.

  • Step 3.

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 8.

    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

  • Step 1.

    Place the apricots and water into a small pan. Cover and bring to a boil. Simmer for 10 minutes until the apricots are soft. Remove from the heat and cool a little.

  • Step 2.

    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.

Chantal Organics Products used

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Apple Cider Vinegar
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Almond Butter
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Coconut Oil Deodorised/Neutral
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Rice Syrup
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Sea Salt Fine

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5/5 (2)


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