Aquafaba Mini Pavlovas with Apricot Caramel Sauce

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.