Light as air with a slightly chewy center, these mini pavlova are topped with fresh berries and homemade whip cream!
INGREDIENTS
- 4 egg whites
- ⅓ cup monk fruit/erythritol
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cream or tartar
- Pinch of salt
INSTRUCTIONS
TO MAKE THE PAVLOVA
Preheat oven to 200°F.
Add the egg whites to a clean and dry bowl of a stand mixer and whip using a whisk attachment. Once they are frothy, add in the cream of tartar and continue mixing.
When they reach soft peaks, slowly start adding the sweetener and beat until they reach stiff peaks. Add in the vanilla and salt, then continue beating until well combined.
Transfer the batter to a piping bag with a star tip (or ziplock bag) and pipe out 8 pavlovas onto a baking sheet lined with a Silpat or parchment paper. Pipe into a circle about 4″ in diameter and pipe a rim around the edges to create a well in the centers.
Bake for 1 hour, then turn the oven off and keep the pavlova’s in the oven for 1-2 hours without opening the door. Baking times will vary depending on the size you make them.
The very center will be slightly chewy and the outside will be crisp and delicate. Serve with some homemade whip cream and fresh berries over the tops.
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