For the mini pavlovas, preheat the oven to 130 °C top and bottom heat. Beat the chickpea water with a mixer until frothy, slowly adding the guar gum, cornstarch and vanilla bean grate.
Continue blending and add the lemon juice, then slowly drizzle in the sugar. Continue to mix until a creamy, firm snow is formed, 5-7 minutes total.
Form 8 thick circles from the mixture on a baking paper. They should be about 10 cm in diameter and slightly higher at the edges than in the center. Bake for about 60 minutes and let cool in the oven.
Fill the hollow of the cooled bottoms with whipped cream and cover them with any fruit.
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