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Tuesday, 9 October 2018

Caramel apple pavlova recipe

Vegan, gluten-free, wheat-free, easy.

Light, crisp, melt in the mouth egg-free meringue nests, topped with a homemade apple pie filling, caramel sauce, grilled peaches and a dusting of ground cinnamon. Perfect for Autumn/Fall time!
Are you getting hungry? 

The meringues are easy to make, containing only a few 'easy to find' ingredients.
I used aquafaba, which is the brine from a can of chickpeas to help make the meringue. It turns out just like meringue...because it is- haha!

I've been loving all of the Autumnal spices including ginger, cinnamon, nutmeg etc.. and I was really excited to combine meringue with hearty & cosy cinnamon apple pie filling.
For added sweetness, I drizzled over caramel sauce which compliments the spicy apples- YUM!
I am over the moon to show you my brand new and extremely beautiful oven.
It's from DeDietrich, and is basically the Tesla of oven's- it's insane!

I got the rose gold & black, which is fitted into my kitchen unit.
It has a large touch screen, which is clear to read with loads of options- including:
-Defrost function
-Drying function
-12 cooking functions
-Soft close door
-DX1 display
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!

Check out their range of ovens here, perfect for any baker- I personally highly recommend!

Preparation- 25 minutes
Cooking time- 1 hour 
Makes- Approximately 6
Level- Medium 

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Ingredients for the meringue
-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar
-115g of golden caster sugar
-Pinch of salt

Ingredients for the apple filling
-2 tablespoons of dairy-free butter
-1 teaspoon of ground cinnamon
-500g of apples (cubed)
-120g of golden caster sugar
-1 teaspoon of cornstarch
-15ml of water

Toppings
-Coconut whip (Get my recipe here)
-Ground cinnamon
-Caramel sauce (I use Natures Charm)
...

To make the meringue
Step 1- Preheat your oven to 120 degrees c and line a baking tray with greaseproof paper.

Step 2- Drain the brine from a can of chickpeas and place the brine into a small saucepan on the hob over a medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Once reduced, set aside to cool.
Step 3- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 4- Once fluffy, add in the golden caster sugar & salt a little at a time while the mixture is still mixing on high.
The mixture will turn thick and glossy. 
Step 5- Dollop small mounds of the meringue on the baking paper, creating a crater by making the sides a little higher than the middle (as in the photos below).
Step 6- Place into the oven and bake for 1 hour, then turn off the heat and allow the pavlova to cool completely in the oven. 

To make the apple pie filling
Step 1- Core and chop the apples into squares, set aside.

Step 2- In a large saucepan, add in the cinnamon and butter. Heat on low until melted.
Step 3- Add in the chopped apples, sugar and cook until the apples soften.
This will take around 8-10 minutes.
Step 4- Add in a dash of cornstarch and the water.
Allow the apples to cook for a few minutes until the sauce has thickened and the apples have softened, but not mushy.
Set the filling aside to cool.

Assemble
Step 1- Spread some dairy-free cream, or coconut whip over the meringues, pile on some of the apple pie filling, a grilled peach slice (optional), a drizzle of caramel sauce and dust over some ground cinnamon.


Serve fresh, day of making.
Can be made a day ahead and chilled in the fridge.
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Shop the whole 'DeDietrich' range here.
 A huge thank you to DeDietrich for collabing on this recipe with me!

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Holly Jade
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