These vegan pavlova with berries and coconut cream are super simple to make and perfect for a fresh and light summer treat!
Pre-heat your oven at 100°C.
Line a baking tray with parchement paper.
Using an electric whisk, start whipping the aquafaba on high.
Add the vinegar, and continue whipping until stiff peaks forms. The vinegar will help stabilize the foam.
To check if you have achieved stiff peaks, invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, it's not ready yet. Keep on whipping until it does not move at all. The good news is that aquafaba cannot be overwhipped. This can take between 10 to 15 minutes, sometimes more.
Mix vanilla extarct with sugar until it dissolves completely.
Once aquafaba have achieved stiff peaks, start adding sugar one tablespoon at a time.
If the aquafaba is deflating, whip until it forms stiff peaks again. Continue whipping until the sugar dissolves completely. Test if the sugar has dissolved by running a small quantity of meringue between your fingers, it should be smooth. If grainy, continue whipping.
Slowly add corn star to aquafaba and continue whipping. At this stage the aquafaba meringue should be shiny and thick.
Using a spoon scoop the aquafaba meringue on baking tray and form individual nests. Devine into 5 individual meringues and space out. Keep in mind that these can spread a little while cooking.
Bake for 1 hour. DO NOT open the oven while cooking. And when it's finished keep the meringue in the oven for an additional hour. This is to make sure the aquafaba meringue is dry and crispy.
In a small bowl, add coconut cream and whip until fluffy.
When meringues are ready they should be easy to peel from the parchement paper. Place in serving tray and top with whipped coconut cream and berries of choice.