Pavlova Bites with Berry Compote

Ingredients

• 1/2 cup Aquafaba (chickpea brine)
• 1/4 teaspoon Cream of Tartar
• 3/4 cup Granulated Sugar
• 1/2 teaspoon Vanilla Extract
• 2 cups Mixed Berries (fresh or frozen)
• 1 tablespoon Lemon Juice
• 1 tablespoon Cornstarch

Instructions

1. 1Preheat your oven to 200°F (95°C). Line a standard baking sheet with parchment paper.
2. 2In a large, clean, dry mixing bowl, using an electric mixer, beat the 1/2 cup of Aquafaba and 1/4 teaspoon of Cream of Tartar on high speed until stiff peaks form, meaning the mixture holds its shape firmly when the beaters are lifted.
3. 3Gradually add the 3/4 cup of Granulated Sugar, one tablespoon at a time, beating well after each addition for about 30 seconds, until the aquafaba mixture is glossy and smooth, and the sugar has completely dissolved when you rub a small amount between your fingers.
4. 4Gently fold in the 1/2 teaspoon of Vanilla Extract until it is just combined with the aquafaba mixture.
5. 5Using a spoon, drop the aquafaba mixture onto the prepared baking sheet in 12 small mounds, each about 2 inches (5 cm) in diameter, leaving some space between them.
6. 6Place the baking sheet into the preheated oven and bake for 45 to 60 minutes, or until the pavlova bites are dry and crisp to the touch on the outside but still feel slightly soft in the center. Turn off the oven, prop the oven door slightly ajar with a wooden spoon, and let the pavlova bites cool completely inside the oven for at least 1 hour.
7. 7While the pavlova bites are baking, prepare the compote. In a medium saucepan, combine the 2 cups of Mixed Berries, 1 tablespoon of Lemon Juice, and 1 tablespoon of Cornstarch. Bring the mixture to a simmer over medium heat, stirring occasionally, and cook for 5 to 7 minutes, or until the berries have softened and the compote has thickened to your desired consistency.
8. 8Once the pavlova bites are completely cool, spoon the berry compote over each one. Serve immediately.

Substitutions

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