Powder by application
Can you make a pavlova with aquafaba powder?
A pavlova base is often made ahead of service, while the next batch may not be needed for several days. Powder lets you prepare the aquafaba for the bases you are baking today and keep the rest of the pouch dry for the next oven day. For one 20 cm base, make up 10g of VERY AQUAFABA powder with 150 ml of water. That replaces 5 egg whites. Updated: .
How do you prepare the powder for pavlova?
Make up 10g of powder with 150 ml of water and chill it to 4 °C before whipping. Whip to soft peaks, then add 2g of cream of tartar and continue to firm peaks. Add 150g of caster sugar progressively until the meringue is glossy and dense. Fold in 5g of corn starch and 5g of vinegar.
Shape a 20 cm disc and dry it at 110 °C, fan off, for 1.5 to 2 hours. Cool it in the switched-off oven with the door ajar. Follow the complete pavlova method for drying and troubleshooting.
How do you keep the soft centre?
The powder does not change the pavlova method once you have made up the aquafaba. The starch and the vinegar in the meringue, and the drying time, are what keep the centre soft. Follow those quantities and the same drying method rather than changing the recipe for the powder format.
How many pavlova bases can you make from each pouch?
| Pouch | 20 cm pavlova bases |
|---|---|
| 30g | 3 |
| 200g | 20 |
| 3kg | 300 |
If pavlova appears for weekends, banquets or seasonal menus, powder lets you make up the aquafaba for each oven run without opening a litre of liquid for occasional use. If you make pavlova most production days and can finish a liquid pack within 3 to 4 days, compare the 1L Tetrapak.
What should you check when a pavlova goes wrong?
| What you see | Why | Fix |
|---|---|---|
| Foam will not reach volume | Made-up aquafaba is too warm or equipment is greasy | Chill it and degrease the bowl and whisk |
| Nothing happens in the bowl | Powder was added dry | Make it up with 150 ml of water first |
| Shell cracks while cooling | It cooled too quickly | Switch the oven off and cool it with the door ajar |
| Base dries through | Starch and acid left out, or drying went too far | Fold them in; pull the base while the centre still gives |
| Base softens in storage | It absorbed moisture | Keep the dried base airtight with a desiccant pouch |
