Home » Caramel apple pavlova recipe

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 

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.

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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