Dessert Fruit & Berries Gluten Free Ovenbaked Sweets & Baking

Pink Mini Pavlovas

Valentine’s Day coming up in a couple of days. Spare me roses, fancy restaurants and cuddly toys please. But I’ll take any opportunity to bake something sweet, so when @leeksnbeets invited me to take part in the #bemyvegantine2020 collab I didn’t hesitate. Check out the hashtag on Instagram to see what my friends have created!

The meringue is coloured with beetroot powder. To add that extra luxurious Valentine’s touch, I dusted the pavlovas with edible gold dust. I got this from a dear friend and have been longing for a reason to use it!

Meringue
1,5 dl aquafaba
1 dl caster sugar
1 tsp lemon juice
0,5 tsp beetroot powder

Whip aquafaba, sugar and lemon until the foam is thick and firm. Add the beetroot powder the very last seconds. Make nine blobs of the foam on a tray covered with parchment paper. Carefully smooth out with a spoon until about 1 cm in height. Bake at 100 C for 1 hr 45 min. Turn the oven off and leave to cool with the door slightly ajar.

For serving
passion fruit
whipped oat cream
sliced strawberries
pomegranate arils
mint leaves
edible gold dust

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