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Pavlova / Meringue

November 21, 2018

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Pavlova / Meringue
This by far is the best meringue I have ever made without processed, white sugar. Instead, I used Stevia and Monk Fruit natural sweetener from the Raw Earth Sweetener Co. I've tried to bake sugarfree meringue on multiple occasions before using different, natural sweeteners. The meringue always tasted great, but the texture wasn't what I hoped for. Sometimes the meringue wouldn't hold its shape. Sometimes it was too chewy and not enough crunchy. (If you are (like me) a Pavlova aficionado you know that it HAS to be both! ) But not this time! No siireeee! It was crunchy, it was chewy, it was delicious, it was heavenly, and it held its shape!!! It was everything I wanted it to be. Hallelujah guyses! We have a winner!
Prep Time 15 minutes
Cook Time 2 hours
Prep Time 15 minutes
Cook Time 2 hours
  1. Read the note below this recipe first!!
  2. Preheat the oven to 150° C. Line a large, shallow baking dish with baking/parchment paper.
  3. Crack the eggs, being VERY careful not to drop any yolk into your whites. If you lose any bits of shell, scoop them out with a clean spoon rather than your fingers.
  4. Beat the egg whites until soft peaks form and only then add the sweetener. Rather than adding it all in one go, try to add a tablespoon at a time.
  5. Beat the egg whites for a good while, until the picks are really firm and the mixture is glossy. You will know it's ready when you flip the bowl upside down and the mixture stays in the bowl (hopefully).
  6. Add the vinegar and mix till combined.
  7. Using a spatula, pile mixture on the baking paper in a circle approximately 4 cm high. The walls of the meringue should be a bit higher than the center to accommodate the cream and fruit.
  8. Place in the oven and immediately reduce the oven temperature to 120° C. Bake for 20 minutes.
  9. After the first 20 minutes reduce the temperature to 100 C and bake for another 1.5 hours.
  10. Turn off the oven and let the meringue cool completely while remaining in the oven. Allow to cool for at least 2 hours (preferably overnight),. DO NOT open the oven door at any time during the baking and/or cooling.
  11. Just before serving whip the cream with vanilla essence and a pinch of Stevia and Monk Fruit sweetener. Spoon the whipped cream into the centre of the meringue and top with the fresh fruit. Decorate with a few fresh mint leaves.
Recipe Notes

Meringues have the reputation of being difficult to make, but don't fret! It's actually not so!

The only rule I religiously follow when making a meringue is that all of the equipment must be scrupulously clean, without a speck of grease, or the egg whites won't foam as good as we need them to. Some people go as far as rubbing the mixer bowl and the whisk with half a lemon before beginning, to eliminate any last specks of fat before they beat the egg whites.
I have never done it however, I do make sure the utensils are pristinely clean.

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