1. Preheat oven to 200°; line rimmed baking pan with parchment paper. In large bowl, with mixer on medium-high speed, beat aquafaba and cream of tartar 5 minutes or until soft peaks form. Reduce speed to medium; very slowly add sugar. Add vanilla extract; increase speed to high and beat 2 minutes or until stiff peaks form. Using 2 large spoons, drop 6 (heaping 1/2-cup) mounds aquafaba mixture 2 inches apart on prepared pan; smooth tops and make well in center of each with back of spoon. Bake pavlovas 2 hours 30 minutes or until crisp and dry; cool completely on pan on wire rack.
2. In medium bowl, gently toss strawberries, blueberries, preserves and raspberries; cover and refrigerate at least 1 hour or up to overnight. Makes about 1 1/4 cups.
3. Serve pavlovas topped with berry mixture and whipped cream.
- 1 g Total fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 1 mg Sodium
- 35 g Carbohydrates
- 1 g Fiber
- 34 g Sugars
- 31 g Added sugars
- 0 g Protein
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Nutritional Information
- 1 g Total fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 1 mg Sodium
- 35 g Carbohydrates
- 1 g Fiber
- 34 g Sugars
- 31 g Added sugars
- 0 g Protein
Directions
1. Preheat oven to 200°; line rimmed baking pan with parchment paper. In large bowl, with mixer on medium-high speed, beat aquafaba and cream of tartar 5 minutes or until soft peaks form. Reduce speed to medium; very slowly add sugar. Add vanilla extract; increase speed to high and beat 2 minutes or until stiff peaks form. Using 2 large spoons, drop 6 (heaping 1/2-cup) mounds aquafaba mixture 2 inches apart on prepared pan; smooth tops and make well in center of each with back of spoon. Bake pavlovas 2 hours 30 minutes or until crisp and dry; cool completely on pan on wire rack.
2. In medium bowl, gently toss strawberries, blueberries, preserves and raspberries; cover and refrigerate at least 1 hour or up to overnight. Makes about 1 1/4 cups.
3. Serve pavlovas topped with berry mixture and whipped cream.