THE BEST VEGAN PAVLOVA OF ALL TIME

[@ashkhan333]

I have been watching this video for months. Plucking up the courage to do it myself, and I'm happy to say that today, I did it! It turned out great and I want to thank you for your video! I'm amazed how I've made a Pavlova without any egg! It's incredible! 🙌

[@jillianwatt8567]

Was the aquafaba you used room temperature? :) I can't wait to make this for Christmas!

[@505giraffe]

Ash did it have a soft chewy interior? I’m really curious is the aquafaba creates that or if it’s just hard or airy inside

[@sophiegahan4110]

This is a very good recipe! Just leaving a tip that the makers of the video have a very powerful stand mixer, so you may need to whisk for longer if using a more regular one! 🙂

[@kathye6312]

Fab! Love the recipe. (Shall make it NOW.) Love your photography & sound track. Very nicely done! Thank you.

[@clairesharrynroberto]

thank you Kathy :) that's very kind of you to say xx

[@marge3877]

Hello, your recipe looks amazing. I just tried it and everything was fine at the beginning. I whisked the aquafaba for something about 15 minutes and it formed beautiful peaks and had a wonderful shiny texture but when I put it in the oven the pavlova deflated right before my eyes and turned into a runny mess. I had to throw it away. What did I do wrong? I used a clean bowl, the same amount of sugar. So what went wrong? Any suggestions?

[@yellowalone5658]

marla j. glenn you really need to add cream of tartar

[@sophiegahan4110]

Oven too hot! The same happened to me and I tried again using 10 degrees less than their suggestion and it worked better

[@MsAnya22]

i wanted you to cut into it. this fascinated me.

[@trackingbeam]

not vegan but i want to try this! trying to find dairy free desserts is my life's journey

[@atecay3636]

Thank you. I wish we saw the inside though!

[@pdcub5]

Hi this looks so good, I want to try it, did the centre have a nice marshmallowy texture like a regular pavlova?

[@jannatmand9999]

Can we put it for 1 or two days in refrigerator or it would get soggy after please must reply

[@SaraVasconcellos-wy4ln]

Acho q dá para fazer uma Pavlov salgada com aquafaba faz o suspiro depois um creme dos grãos de bico temperado uma carne seca desfiada e por cima para decoração flores de abóbora com capuchinha😋

[@divineunion]

I love the look of this so I gave it a go. I want to know what I did wrong as it looked fantastic, but once in the oven it looked like it was cooking well, but then it become liquod. I did not even get to the end of the cooking time. What did I do wrong?? What temp did the oven need to be??

[@clairesharrynroberto]

Hey Souzanna, it sounds like your oven may have been too hot - it should be set to 120 C. If you have a fan forced oven, it may be creating too much heat, so I would suggest taking the temp down to 110 C. Hope that helps! Good luck & please let me know how it turns out? x

[@wolfie3005]

I'm trying this recipe out right now so I'm excited to see how it turns out :) btw what is the song in this video ? It's super chill !

[@stuff984]

This looks so amazing! Is there a reason you don't add cream of tartar like a lot of vegan meringue recipes?

[@aayushumesh7389]

Hey! If I'm right, I'm pretty sure that cream of tartar is just to create a more stable whip. But you actually don't need to use it. You can also use an equal amount of vinegar or lemon juice. :)

[@kuponut84]

Thanks for this recipe. Tried making this yesterday. It soon deflated after we finished baking, but it was still tasty, but super sweet! I think we'll try making it again with reduced sugar. Any tips for keeping it from collapsing on itself?

[@505giraffe]

Lower the oven heat, make sure you’ve whipped it 15 mins

[@danielavcp]

Hi, I need help with this...I've tried to make it twice already and it happens the same every time...once in the oven they grow a lot! Which it made me very excited at first but then about 20 mins before the time was done for the backing they went flat and the bottom was watery...what am I doing wrong? I am really impress with the flavour by the way.

[@saffira2010]

Daniela Vcp same thing happens to mine

[@viewhue]

I think your heat might be too high. It shouldn't so much bake as dry.

[@petrachristou]

It looks magnificent! Thank you for sharing !!!

[@pennya8143]

Hi can I use coconut cream instead of almond crem? I can't seem to find the almond crem anywhere!

[@clairesharrynroberto]

Yes, of course :)

[@mariakiternas8959]

Hello Claire, so excited to be trying this version. Could you pease confirm what sized chickpea can you are using. Thank you so much for sharing. Your channel is awesome.

[@blifebybecas2226]

Ive tried this twice and both times it flattened. The first time it went flat like a pancake, but when i mounted it on the tray, it was beautiful and glossy. The second time, it went double the size upwards and sideways, and it formed liquid. I found that having it on 120 for 1 hour wasn't enough. Please can you advice me on what am i doing wrong? Appreciate it

[@ashasara5940]

I love making Pavlova and definitely I will try making the Vegan version. I am impressed with your appliances. Could you please tell me about your oven and cake mixer. Where did you buy them from.

[@flavorsbyzendy]

Hi Claire - this looks absolutely delish !! i am going to try it out...

[@clairesharrynroberto]

Wonderful :) please let me know or tag me on instagram - I'd love to see it!

[@BackToLife2]

Love this! Is there any reason you left out the vinegar used in traditional recipes?

[@clairesharrynroberto]

Thanks! Traditional recipes use egg whites, this one uses aqua faba, so the vinegar isn't necessary :)

[@BackToLife2]

Thank you!! I'm going to give it another go

[@Geenine44]

Claire Sharryn Roberto...Kiwis and Aussies use the vinegar to get the soft Centre. Does your recipe turn out this way without it or is it just a meringue?

[@TheSherilyndria]

Can you reference the music you used please? I love it

[@2BlackQQeyes]

Dear Vegan Guru, loved this. nice work. impressive lesson. I'm going to try this with a sugar substitute...

[@lenisteingen3036]

Tell me how that went please? What did you use?

[@jillianwatt8567]

Is the aquafaba at room temp? I want to make this for Christmas 🙂🤞

[@trackingbeam]

you should chill the aquafaba over night

[@otiliaczego8182]

at what temperature do you bake it?

[@streamr89]

What does the pinch of salt do?

[@toniiiiiitoni]

Wow!! This is awesome. Gotta try it out!

[@helinochka]

At what temperature???

[@saharkhadem2046]

What can I use other than almond cream ?

[@clairesharrynroberto]

coconut cream, hemp cream, cashew cream etc.

[@victoriadudla]

Can l use coconut sugar ?

[@lydia-deborahlinden7108]

so exactly how many cups of aquafaba do u get from 1 can...for those who make their own but still need the measurement :)

[@marianna6839]

i have the exact same question

[@chandramukhidd108]

Loved your video! How much águafaba you used in g? I'm using homemade aguafaba. Thanks

[@helenmunoz8124]

Awesome video, I can't wait to try it!!

[@missvanillabean]

There's no coconut yoghurt and almond cream where I live. What would be great substitutes?

[@airliebenson]

HG O buy canned coconut cream and refrigerate for 24 hrs (be gentle with it and do not shake it) and then open it and the cream and liquid will be separate. Scoop the cream out, whip it with beaters and add icing sugar & vanilla essence to taste! So amazing, super cheap & lasts up to a week!

[@falcoonya]

Canned coconut cream min 94%cocos

[@falcoonya]

Keep it first 24h in the fridge

[@isabellekyra]

Mine turned out to be 2d not 3d, it went flat, like a pancake. LOL. Idk my mixer isn't as powerful as yours I kept mixing for like 30 minutes and it still turned out flat :/

[@otiliaczego8182]

Mine collapsed, melted in the oven. I nearly fainted with grief😢

[@anonnymous4684]

Sounds like the oven temperature was too high.

[@maramshahawy2177]

Can I make it with maple syrup instead of sugar?

[@clairesharrynroberto]

Sadly not.

[@Anikoxx]

You need a powdered sweetener, not a liquid one like maple syrup.

[@GoodEatings]

Wow Claire, that looks awesome! ✨

[@clairesharrynroberto]

Thanks so much Malin xx your kind words mean a lot!

[@GoodEatings]

Claire Sharryn 💛

[@Cocobean4]

What temperature did bake the pavlova? Will it still work if you add cocoa powder?

[@clairesharrynroberto]

Bake at 130 C. If you add a small amount of cacao, say 1 tbs, it should be fine :)

[@sandrac2826]

Petra Kion

[@novarose7405]

Yum! Thanks for sharing!

[@brialkk]

Thanks you I love this

[@xizhilow6815]

yo great editing man

[@sistercatherinedonnamariey9890]

nice- what is the oven temperature in Fahrenheit(could not see the temp. on the video). ounces and cup measurements would be helpful - like how many ounces of aquafaba? should the Aquafaba be cold or room temperature? bowl and equipment cold or room temperature.

[@sarahkoalabearah]

I just made this but it turned out a lot more runny? Whisked it on high for about 15 mins and it wasn't getting the stiff peaks. Any tips?

[@clairesharrynroberto]

Make sure the bowl you are whisking the aqua faba in is very clean and free of any kind of grease, as this can hinder the stiff peaking process. Also, are you using a high powered electric whisk?

[@WhenDarknessFalls]

Adding cream of tartar can help to stiffen the mixture, iv heard lemon juice can also do the same.

[@LetsBakeandCookStuff]

Beautiful.

[@BackToLife2]

Cooling time?

[@clairesharrynroberto]

Leave it until it has cooled down completely - up to 30 mins.

[@cheliae8560]

WOOOOW -

[@orangemoon_8428]

😋👌🏼👏🏻👏🏻👏🏻

[@michellevandeventer5302]

😍😍😍

[@cosimakazak2309]

Yummy yummy ♥ 👍

[@elpretender1357]

Who eats passion fruit with the seeds?

[@wdonno]

I thought everyone did!

[@somewherehere424]

Everyone?

[@TheSweetalchemist]

Who doesn't? Remove the seeds and you're left with just juice.

[@curious8554]

Everyone

[@gabcham8673]

Can confirm, everyone :)

[@annemiura7767]

Sorry but this is just a meringue not a pavlova 😏

[@zfilmmaker]

Nice, but confectioners Sugar should be avoided... its the most unhealthy thing.

[@Anikoxx]

Haha then you should not be looking at dessert recipes. Look at raw healthy alternatives.