Vegan Mini-Pavlovas
Crisp meringue shells topped with whipped coconut cream, fresh fruit, or whatever you dream up. Layer on the flavors, textures, and colors for a dessert that delights the senses. Egg-free, dairy-free, no added oil, vegan, gluten-free.
Servings Prep Time
16pieces 50minutes
Cook Time Passive Time
2hours 8hours
Servings Prep Time
16pieces 50minutes
Cook Time Passive Time
2hours 8hours
Ingredients
Instructions
  1. Heat oven to 200*F (93*C) with two racks towards the center. Line two cookie sheets with silicone baking mats or parchment paper.
  2. Put aquafaba, vanilla, and cream of tartar into a mixing bowl. Set up your mixer with a wire balloon whisk if you have one. Whip mixture on medium speed until it begins to look foamy, and then on high until soft peaks form. Whip another minute or two just to make sure the peaks will hold.
  3. Add sugar, one tablespoon at a time, and whip for another 30 seconds each. I used to do this while the machine was running, but you’ll spray less sugar around your kitchen if you stop the mixer before you add each spoonful. Scrape down the sides of the bowl as needed to make sure everything is getting mixed.
  4. When the pavlova base (meringue) is thick with stiff peaks, spoon it into a piping bag fitted with a large star tip (I use Wilton’s 1M). You can also use a gallon-sized food-storage bag with one corner snipped off. Snip a small bit off one bag corner, pipe out some meringue, and, if needed, snip more so you can squeeze out a line about 1/2-inch wide. As a shortcut, you can just dollop out big spoonfuls of meringue on the cookie sheets and use the back of a clean spoon to press in a dip for the toppings. If you take the shortcut, skip the next step.
  5. Pipe the mini-pavlovas on the lined cookie sheets, leaving at least an inch between them. Make the outside circle first, then swirl in to make a solid base. Add a second layer of meringue on the outer ring. To add a star on the rim, pause briefly and give the piping bag a little extra squeeze before lifting the tip straight up. You can make them all the same size or make some kid/dieter sizes. Squeeze and spoon out the last bits of meringue to form stars, letters, or whatever shapes you want.
  6. Bake mini-pavlovas for two hours, then leave in the *unopened* oven for eight more hours or overnight to finishing drying. Store dried pavlovas in an air-tight container until just before serving. Tuck in an envelope or small towel with a handful of uncooked rice to wick up any extra moisture. (Loose rice is not clean and may stick.) Left unopened, dried pavlovas should last a month or more. If they are a little sticky when you open the box, dry them out in a warm oven for a few minutes.
  7. To serve Vegan Mini-Pavlovas, set out them with your choice of toppings. Whipped cream and fresh fruit are classic. I used whipped coconut cream. I added NewTella (chocolate-hazelnut spread) and raspberry jam. Adorn pavlovas before serving or let your guests customize their own treats.
Recipe Notes

Pavlova purists will note that I also left out the cornstarch, which is supposed to create a chewy center. I’ll try it next time, but I just can’t wait to share this new favorite. I

Make a mini-pavlova kit as a Christmas present, Mothers’ Day gift, or whenever you want to brighten someone’s day. I gave the one shown below to my dear sister-in-law as a Christmas present.pavlovas in an airtight container

wrapped box of mini-pavlovas with containers of toppings and a Christmas bag

Nutritional Information for Vegan Mini-Pavlovas

Information for one shell without topping or 1/16th of the recipe above.

Nutrition Facts
Vegan Mini-Pavlovas
Amount Per Serving
Calories 38
% Daily Value*
Total Fat 0.0002g 0%
Saturated Fat 0.00002g 0%
Polyunsaturated Fat 0.00002g
Monounsaturated Fat 0.00002g
Sodium 0.1mg 0%
Potassium 26mg 1%
Total Carbohydrates 10g 3%
Sugars 9g
Protein 0.0002g 0%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.