Pavlova

IngredientsQtyProteinFatCHO
Egg whites - 6 large
6
25
0.5
1.5
Cream of tartar - 1/2 teaspoon
1/2 tsp
0
0
0
Erythritol - 1/3 cup
40g
0
0
0
Whipping cream - 1 cup
250ml
5
74
7
Vanilla extract - 1 teapsoon
1 tsp
0
0
0
Raspberries - 1 cup
120g
1.5
1
7
Blueberries - 1/2 cup
75g
0.5
0
9
Strawberries halved - 1 cup
150g
1
0.5
8.5
Dark chocolate (90%) - 30g
50g
3
16
4
Fresh mint leaves (optional)
n/a
0
0
0

Total per serve

0 0 0

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Serves: 10
per Serve:     110 cal   /   470 kJ


Preheat the oven to 150 degrees and line a large baking sheet with parchment.

  • Whisk the 6 egg whites until thick and frothy.
  • Fold through the cream of tartar – this stabilises the meringue in the absence of sugar.
  • Once stiff peaks have formed add the erythritol granules slowly as you continue to beat the egg whites.
  • Keep whipping the egg whites until shiny and glossy.
  • Take a little mix and rub it between your fingers. If you can feel any grain or granules, keep whipping.
  • Spoon mix out onto baking tray and arrange as you like: e.g. one large round, small rounds or even as a wreath if you are feeling festive!
  • Place in the oven and immediately reduce the temperature to 120 degrees.
  • Bake for 30 minutes (mini size) to 1.5 hours (large round) until it browns a little.
  • Turn off the heat and allow the pavlova to sit in the oven for another hour to dry out. This will help to create a crispy outer layer.
  • Once your pavlova has cooled add desired toppings, such as:
    • unsweetened whipped cream (with a teaspoon of vanilla)
    • berries and/or passionfruit
    • a sprinkled of toasted almonds
    • melted dark chocolate or a dusting of cacao
    • a sprig of mint

 

  • Prep time - 30mins
  • Cooking time - 60mins
  • Serves - 10

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