Pavlova
The pavlova is best if it’s served the day it’s baked. The picture of the pavlova I included is one where I used maple sugar instead of cane sugar, hence the darker color. As mentioned in the post, if you use a sweetener such as maple sugar, coconut sugar, honey, maple syrup, etc. you’ll need to expect that the meringue won’t have as crisp of an exterior.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 4 egg whites, room temperature
- 1/2 cup organic cane sugar (you can substitute with maple sugar or coconut sugar, but please make sure to read the post above before deciding which sweetener to use)
- 2 teaspoons arrowroot flour
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350 degrees F and adjust the rack to the middle position.
- Place the eggs in the bowl of a standing mixer. Using the whisk attachment, Whip the egg whites until firm (but not stiff) peaks form. Stir together the cane sugar and arrowroot in a small bowl.
- With the mixer on medium-high speed, slowly add the sugar and arrowroot 1 tablespoon at a time. Add the vanilla and apple cider and whisk for an additional 20 seconds.
- Pour the meringue mixture onto a baking sheet lined with parchment paper. Spread the mixture out to make an 8-9″ disk. Place the meringue into the oven and immediately turn the heat down to 300 degrees F. Bake for 70 minutes (do not open the oven while baking), then prop the door open and let the meringue cool completely.
- Top the meringue with whipped cream and berries. Serve immediately.
Nutrition
- Serving Size: Serves 8
Find it online: https://deliciouslyorganic.net/pavlova-recipe/