Pavlova

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