Mini blackberry pavlovas (vegan)




For the Meringue nests:

The liquid from 1 tin of chickpeas, should be approx 180ml

½ tsp cream of tartar

200g granulated sugar




2 tbsp granulated sugar

Coconut yoghurt



  1. Start by macerating the blackberries: clean them well, then put in a bowl with the sugar and stir so that the blackberries are coated in sugar granules. This will soften the blackberries and cause them to release a juice. This works best after at least 2 hours.
  2. Preheat the oven to 100C
  3. Line two baking trays with greaseproof paper.
  4. To make the meringue: start by whisking the aquafaba and cream of tartar using an electric whisk. Start on a slow setting and gradually increase as the aquafaba starts to take on air.
  5. Once the aquafaba and cream of tartar have become thick and white, continue whisking on a high setting and add in the sugar a spoon at a time. Keep whisking until the mixture is thick and glossy and forms strong peaks.
  6. To make the nests I like to spoon a heaped tablespoon onto the tray and using a teaspoon poke in the centre of the mixture and push it out to form a hollow middle. You can pipe the nests if you prefer.
  7. Once you have made all your nests, put both trays into the oven. Don’t open the oven during cooking.
  8. Bake the meringue nests for 2 hours, after this time turn the oven off and don’t open the oven for another hour.
  9. To serve: Spoon coconut yoghurt into the well of the meringue nest and top with blackberries and drizzle over some of the syrup they have released.


Blackberry pavlova

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