Vegan Pavlova

1: Reduce aquafaba to half in a medium saucepan. Allow to cool.

2: Add the reduced aquafaba, cream of tartar, and xanthan gum to a stand mixer. Whip on high speed for about 5-8 minutes, making sure to pause and scrape down any edges as needed.

3: Slowly start to add the sugar, 2 tbsp at a time. Take breaks to scrape down the sides of the mixing bowl as needed.

4: Once all the sugar has been incorporated, continue to whip for another 5 minutes then add in the vanilla bean paste. When the mixture is ready, it should be almost marshmallow-like in texture.

5: Preheat the oven to 250F. Spread the sticky mixture onto a parchment lined baking sheet.

6: Bake the pavlova for 2 hours, making sure not to open the oven!

7: OPTIONAL STEP - After 2 hours, keep the door closed and turn the heat off completely. Let the pavlovas cool in the closed oven for another 1 hour or so.

8: Once the pavlovas are cooked and cooled, top with vegan whipped cream and any fruit like sliced strawberries and berries.