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Whip up tofu aquafaba into these beautiful, light and crispy meringues just add filling and fruit to turn them into pavlovas.
Place aquafaba in a mixer and mix on med-high for 7 minutes.
Add pinch of salt and a few dashes of cream of tartar to aquafaba and continue to mix until it has reached soft peaks.
Slowly add powdered sugar, vanilla and cornstarch then whip until the meringue reaches stiff peaks.
Remove meringue from mixer and distribute meringue into 6 large dollops over a wax paper covered sheet pan (or silpad). Create an indentation (for filling) in the center of each meringue.
Bake meringues for 1 ½ hours. Turn oven off and keep meringues inside oven for up to 3 hours.
While meringues bake make the filling and refrigerate it.
To serve remove meringues from oven and let cool. Once cool, top with filling and add desired toppings and serve immediately.
**Note: You may have to adjust baking time if making larger meringues.
**Aquafaba is the liquid from the tofu container in which the tofu is stored in.
