2 cup fine sugar, (I ground cane sugar in my blender but icing sugar is great too)
Fresh Berries and slivered almonds for topping
Place the oven racks as close to the middle as possible and preheat oven to 350F.
Whip aquafaba on high in stand mixer until stiff peaks form (about 5 minutes).
Next, add vanilla, cornstarch and lemon juice while mixer is still going.
Finally, turn the mixer down to medium and slowly shake in your sugar, leaving a few moments in between shakes to let the sugar combine. Once all of the sugar is combines you can turn off the machine.
Scoop the pavlova mix from mixer into the piping bag (it helps if you place the bag in a tall container, about 1 litre in size while you’re scooping). Pipe the mix onto the baking sheet in 4 inch circles (leave about 1 inch of space in between, they will spread).
Turn the oven down to 300F, pop them in and set a timer for 80 minutes. When the timer goes off, turn off the oven and open the door slightly to let the pavlova cool.
Serve with coconut whipped cream and fresh berries and slivered almonds. Will keep in the freezer for up to 2 weeks.
Coconut Whipped Cream:
1 can of coconut milk (kept in the freezer)
1/2 tsp vanilla
2 Tbsp maple syrup
Open the can of coconut milk and pour off the excess water (you can save it for smoothies!). Scoop out the fat and place it into the mixing bowl.
Add your vanilla and maple syrup and whip on high until the cream becomes smooth and light.
Store in the fridge in a sealed container. Will keep for up to 3 days and can be whipped again to make it light again.