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Aquafaba Very Berry Pavlova


  • aquafaba liquid from 1 15-ounce can chickpeas, chilled (chickpeas strained out and used for another purpose)
  • 1/2 teaspoon apple cider vinegar
  • 3/4 cup sugar
  • 2 teaspoons vanilla paste
  • 1 tablespoon arrowroot starch or cornstarch
  • sweetened whipped cream
  • strawberry jam melted
  • berries strawberries, blueberries, red raspberries, yellow raspberries
  • mint leaves
  • rose petals


  • Preheat oven to 275°.
  • Combine aquafaba and apple cider vinegar in the bowl of a stand mixer or large bowl. Beat with whisk attachment until soft peaks form. Add sugar, one tablespoon at a time, beating with whisk attachment, until mixture reaches stiff peaks. Stir in vanilla and arrowroot starch.
  • Spread meringue into a large circle on a parchment lined baking sheet (leaving room for circle to spread slightly while baking).
  • Place baking sheet in oven and reduce temperature to 250°. Bake for 2 hours or until meringue is set and hollow. Allow to cool.
  • Spread whipped cream evenly over cooked meringue. Top cream with berries. Drizzle melted jam over berries and sprinkle with mint leaves and rose petals, if desired.