Aquafaba is the water or brine you find in canned beans. Typically, you’d rinse the beans in a colander or strainer to wash away the liquid, but with this next recipe you save the brine (aquafaba).

You can also save the aquafaba and use it when a recipe calls for stock, but also an egg-white substitute. Whip it up with a hand mixer or stand mixer until it’s light and fluffy. It is an amazing, low calorie and no-waste option!

Let us then jump into this recipe for a gluten-free vegan pavlova.

Preparation: 2 hours or overnight

Serves: 4



  • 3 Tbsp (45ml, 45g) aquafaba from chickpeas
  • 90g caster sugar
  • ½ tsp white vinegar
  • ½ tsp vanilla extract
  • ½ tsp corn starch


  1. Preheat oven to 110C°.
  2. Take parchment or wax paper and draw four circles (7.5cm diameter). Place the paper on the baking tray, pencil-side down.
  3. Place aquafaba and vinegar in a bowl and beat it with an electric mixer until soft peaks form.
  4. Start adding the sugar 1-2 tablespoons at a time until thick and glossy. Continue to beat the meringue on high speed. Add the corn starch and the vanilla and beat at low speed until just combined.
  5. Using the pencil lines as a guide, spoon 4 rounds of meringue onto the prepared sheet. Indent the centre of each meringue with a spoon to achieve a pavlova form.
  6. Bake the meringues for 2 hours. Switch off the oven and allow them to cool inside the oven with the door closed for at least 2 hours (better yet, leave them in the oven overnight).
  7. Decorate with cream and fruit before eating.

Custard cream:


  • 1 cup (240ml) coconut cream
  • 2-3 Tbsp sugar
  • 1 ½ Tbsp corn starch
  • 1 tsp vanilla bean paste (or normal vanilla essence)
  • A pinch of turmeric powder


  1. In a saucepan, place corn starch and 6 tablespoons of coconut cream and stir well. Add the rest of the ingredients and whisk well.
  2. Heat the mixture on a low-medium heat and stir constantly until the mixture thickens.
  3. Transfer it to a container and cover the surface with a plastic wrap. After it has cooled down, put it in the fridge to chill (this step usually coincides with the meringues being left overnight).
  4. Before use, whisk the cream until smooth.