Aquafaba Vegan Low-Carb Pavlova

Ingredients

• 200ml aquafaba (drained from 1 can of chickpeas)
• 140 grams icing sugar, sifted
• 1 tablespoon corn starch
• 300 grams coconut yogurt or any yogurt of your choice
• fresh fruit and berries of your choice

Method

1. Preheat oven to 120°C and line a baking tray with parchment paper.
2. Place aquafaba into a bowl of stand mixer and beat until you have soft peaks. Slowly mix in sugar and continue beating until all the sugar has been dissolved. Mix in corn starch. Spoon the meringue onto the lined baking tray, in a circle roughly 25cm in diameter. Bake in the oven for 3 hours without opening the oven door. Turn off the oven, leaving the meringue inside to cool completely.
3. Just before serving spoon the yogurt onto the cooled meringue and serve with your favourite fruit and berries. Enjoy!