arch nemesis of pavlova. 🍪 Measure your aquafaba (using very clean equipment) and use a 1:2 ratio of aquafaba to sugar. I.e 1/2 cup AF to 1 cup sugar. 🍪 If necessary, reduce your AF. It should be on the thicker side (a similar consistency to egg white). Once reduced, chill in the fridge before starting your recipe. 🍪 When straining AF from the can, use a FINE mesh sieve to remove and small particles. 🍪 YOU CANNOT overwhip aquafaba! Unlike egg white, you can whip for hours and it won’t cause curdling. When you think it’s whipped enough, whip it mooooooorrrrrre! 🍪 Aquafaba doesn’t seem to cook well over 115 degrees C. Get an over thermometer if necessary. I bake mine at 100 degrees C. 🍪 If using electric beaters, beat on medium speed. Beating on high speeds adds too much air to the mix and will causing deep cracks while baking. 🍪 Bake on baking paper NOT on grease proofed (or a greased tray). 🍪 Use aquafaba from a can of unsalted chickpeas, and chill it the night before (which aids the whipping process). 🍪 Smaller pavlova works better that 1 large one. In my experience, you need to add a LOT of sugar to make a large one, but it’s still possible. I’ve found 6 small ones (arranged in a wreath) work best, and you can still get the marshmallow centre.