Begin by pre-heating your oven to 150°C. Organise your oven trays by lining them with baking paper, you may need a few. Please note: These do take some time to bake & cool, so it is definitely best to get them all in the oven in one batch.
Drain the liquid from your 400g can of chickpeas into a suitable bowl. Place the bowl of chickpea liquid into the refrigerator for a minimum of 2 hours to chill it. Pop your chickpeas into a suitable container for use in another recipe as they are not required to make your mini Pavlovas.
With an electric mixer, beat your chilled chickpea liquid on med-high, until soft peak begins to form.
Once the liquid has stiffened enough to produce soft peaks, on a low setting add the cream of tartar. Remaining on the low setting, begin to gradually add your pure icing sugar 1 dessert spoon at a time. Continue until the sugar has dissolved into the mixture & it has become quite thick.
Place a 2 cm nozzle in your piping bag & fill the bag with your mixture. Pipe approximately 5-6 cm round discs on your lined baking trays sitting at least 2cm apart.
Place your trays in your oven & reduce the temperature to 100°C. Bake the mini Pavlovas for one hour. Turn the oven off. Open the over door leaving it just ajar & allow them to cool for at least 4 hours or overnight.
Once cooled for the appropriate time, prepare your Soyatoo Dairy Free Whipping cream by beating it an electric mixer until thick & holds its shape. 8. Top your mini Pavlovas with the cream & decorate with fresh strawberries & Chopped Pistachios. Your imagination is the only limit to how you want them to look, so decorate them with any kinds of fresh fruit, nuts, seeds & berries of your choosing!