Directions

• Preheat the oven to 110° Celsius. Add reduced and chilled aquafaba to a bowl with vanilla, cream of tartar and xanthan gum. Beat until thick and white. Start adding the sugar, two tablespoons at a time, while beating. Make sure each lot of sugar is mixed in before adding the next.
• Once all the sugar is added keep whipping until you get stiff peaks or until you can hold the bowl upside down and the mixture doesn't move. If using xanthan gum this will happen quite quickly.
• Spoon mixture on a lined baking tray. You can spoon it into mini pavlovas or one big one. Place in the oven for 1 hour 10 minutes (mini pavs) or 2 hours (large pav). Turn off heat after that time but do not open the oven.
• Leave for at least four hours, or overnight, in the oven to dry out. Once this time has passed they are ready to decorate and eat!