I cooked a batch of chickpeas and used the leftover aqua faba to make these pavlovas. I did, however, reduce the cooking liquid until it had thickened slightly, then allowed it to cool to room temperature before using it in this recipe.
Ingredients in aqua faba recipes are always measured volumetrically. Your results may differ if you weigh your ingredients.
You will need a free-standing mixer to make these pavlovas. That, or very strong forearms and lots of patience.
* Golden caster sugar is an unrefined caster sugar. It is widely available in supermarkets in Australia. Golden caster sugar will give the pavlovas a creamy, off-white colour. If you want pure white pavlovas, or cannot locate golden caster sugar, use normal caster sugar instead.
I am not proficient at piping so have made these pavlovas freehand. If you have excellent control of a piping bag you may like to use that instead.