I’ve made two batches of Pavlova, one made from the juice of white beans and one made from the juice of chickpeas. Bottomline: both worked! The white-bean Pavlova (yellow by foodcolouring) took a bit longer to become voluminous, and the finished Pavlova was a bit less airy.
I coloured the aquafaba Pavlova from the chickepea juice pink.
Used 100ml of liquid, whipped that up untill white and hugely expanded and then added 200g sugar, a pinch of salt and some citric acid (use lemon juice instead).
Make sure to bake long enough, after 1 1/2 hr, the Pavlova’s were not sufficiently dry, which made for softened extremely chewy Pavlova’s.