Description
This delightful Vegan Meringue with Passion Fruit Curd recipe offers a light, airy treat perfect for dessert lovers seeking a plant-based option. The recipe features aquafaba-based meringue nests baked to crisp perfection, filled with a tangy and creamy lemon passion fruit curd, and topped with a luscious coconut whipping cream infused with vanilla and passion fruit flavors. Perfect for summer gatherings or special occasions, this vegan pavlova alternative is both elegant and refreshing.
Ingredients
Scale
Meringue Nests
- 1 cup aquafaba (see notes)
- 1 ¼ cups caster sugar
- ½ teaspoon cream of tartar
- 1 tablespoon cornflour/cornstarch (sifted, plus extra for dusting)
Lemon Passion Fruit Curd
- ½ cup lemon juice (freshly squeezed)
- ½ cup passion fruit pulp (approx 7-8 small passion fruit)
- 100 g vegan butter
- ½ cup caster sugar
- 1 tablespoon lemon zest
- 2 tablespoons cornflour/cornstarch
- 2 tablespoons water
- 100 g sweetened condensed oat milk
- 1 tablespoon reserved passion fruit seeds (from pulp)
Lemon Passion Fruit Cream
- 400 ml chilled coconut whipping cream
- 1 teaspoon vanilla bean paste
- 3 tablespoons reserved lemon passion fruit curd
Instructions
- Reduce Aquafaba: Pour the aquafaba into a saucepan and bring it to a boil. Reduce heat and simmer until the volume reduces by half, checking after 5 minutes by measuring volume carefully as it is hot. Continue simmering as needed.
- Cool and Chill Aquafaba: Allow the reduced aquafaba to reach room temperature, then transfer it to a jar and refrigerate until chilled.
- Prepare Oven and Baking Tray: Preheat the oven to 100°C (212°F). Line a baking tray with parchment paper and dust it lightly with cornflour to prevent sticking.
- Whisk Aquafaba Mixture: In a large, clean, and dry bowl, combine chilled aquafaba and cream of tartar. Whisk on high speed for 10 minutes until soft peaks form.
- Incorporate Sugar: Gradually add caster sugar one tablespoon at a time, whisking for about 30 seconds after each addition. Continue until all sugar is incorporated, then whisk for an additional 10 minutes until the mixture is thick and glossy.
- Fold in Cornstarch: Gently fold sifted cornstarch into the meringue with a spatula, ensuring it is just combined without overmixing.
- Pipe Meringue Nests: Transfer the mixture to a piping bag fitted with a star nozzle and pipe meringue nests onto the prepared baking tray, leaving well space between each.
- Bake Meringues: Bake in the preheated oven for 2 hours. After baking, leave the meringues in the oven with the door ajar for 15 minutes. Remove and cool completely for 30-60 minutes before lifting from the tray.
- Prepare Passion Fruit Pulp: Pass the passion fruit pulp through a sieve to separate the seeds, reserving them for later use.
- Make Lemon Passion Fruit Curd: Melt vegan butter in a saucepan over medium heat. Add lemon juice, passion fruit pulp, caster sugar, and lemon zest, and simmer gently for 5 minutes.
- Thicken the Curd: In a small bowl, mix cornstarch with water to form a paste. Whisk this paste into the saucepan and simmer for another 3 minutes, stirring vigorously.
- Finish Curd: Remove from heat and whisk in sweetened condensed oat milk and one tablespoon of reserved passion fruit seeds. Stir well and allow curd to cool to room temperature, then chill in the fridge until needed.
- Make Lemon Passion Fruit Cream: Whisk chilled coconut whipping cream in a large bowl for 30 seconds to 1 minute until thickened. Add vanilla bean paste and 3 tablespoons of chilled lemon passion fruit curd, then whisk again until combined. Transfer to a piping bag.
- Assemble Pavlovas: Spoon a couple of tablespoons of lemon passion fruit curd into the center of each meringue nest. Pipe a layer of the lemon passion fruit cream on top, add more curd, and serve immediately.
- Storage: Store meringue nests in an airtight container at room temperature for up to 2-3 days. Keep curd and cream refrigerated in covered containers. Assemble just before serving for best texture.
Notes
- The aquafaba can be reduced in volume the night before to save time on the day of preparation.
- Ensure all mixing bowls and utensils are clean and free from grease for best meringue results.
- The meringue bakes at a low temperature for a long time to dry out without browning.
- Use chilled coconut whipping cream for best whipping results.
- Assembly is best done just before serving to keep meringue crisp and cream fresh.
- Reserved passion fruit seeds add texture and flavor when incorporated in the curd.
