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Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.
Drain the liquid from a can of chickpeas into a mixing bowl and reserve the chickpeas for another recipe.
Add cream of tartar to the bowl and beat with an electric mixer until it becomes frothy.
Gradually add the sugar and continue to beat until stiff peaks form.
In a separate bowl, mix together the vinegar, vanilla extract, and cornstarch until smooth. Add to the bowl of chickpea liquid and mix well.
Gently fold the chickpea mixture into the beaten aquafaba mixture.
Spoon the mixture onto the prepared baking tray and use a spatula to shape it into a round, flat shape with a slight dip in the center.
Bake in the oven for 2-3 hours or until the pavlova is dry and crisp on the outside.
Turn off the oven and leave the pavlova inside to cool completely.
Once cool, top with fresh fruit and serve.
This recipe should make a generous-sized pavlova that will serve around 8-10 people. It’s also a cost-effective recipe, as it uses ingredients that are readily available and inexpensive. Enjoy!
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