Pavlova is a great way to use up extra aquafaba. Paired with fresh local berries and luscious vegan whipped cream, it is one of those simple but always impressive desserts.
Preheat your oven to 200F (100C) and line 1 large baking trays with parchment paper.
In a stand mixer with the whisk attachment, or large bowl with a hand mixer, whip the cool reduced aquafaba and cream of tartar until it reaches medium to stiff peaks.
Slowly add the sugar one spoonful at a time to the meringue while continuing to whisk until the meringue is thick and glossy.
If using, fold in the corn starch with a silicone spatula.
Transfer the meringue into a piping bag with your favorite pastry tip. Pipe onto the prepared baking tray. Start in the middle and pipe around until you have a solid meringue circle. Pipe a second layer of meringue on the circumference of the circle to make a nest.
Cook for 1 to 1 1 ½ hours or until the meringue feels solid enough and dry on the outside but still gooey in the middle. Leave in the closed oven to cool completely. Store in an airtight container until ready to use.
Right before serving, make your favorite whipped cream and garnish the top of your cold meringue nest with the help of a piping bag or the back of a spoon.
Garnish with your favourite local fresh berries and fresh herbs.
Enjoy!
Notes
The meringue nests can be kept for up to 1 week in an airtight container place in a cool, dark, and dry place.