Pavlova (or giant meringue for you Americans)

[loonatika]

Just a note - I made this last night and the 8oz of splenda seemed overkill to me, so just sweeten to taste.

TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz splenda
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons almond flour or thickener (Xantham gum worked fine)

Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding splenda, vinegar and vanilla, until of thick consistency.
Lightly fold in flour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.

[Dieselbud]

Is this an Ozzie treat loona??? My Ozzie BIL requests this for his birthday every year....... he gets his smothered with kiwi fruit, strawberries and whipped cream, it is SOOOOO good

[loonatika]

Theres a HUGE debate on whether it originated in Aussie or NZ diesel - I dunno myself but I just love them. I was complaining about not having any dessert at Christmas time when it came to me to modify some of my faves for Atkins

[Heidi3]

We call this a "Pavlova" as well!!!.....thanks for the recipe!!!....yum! I am going to make one with out sweetener and see how it comes out!

[Tracysaurus]

Do you ladies think this would be induction friendly.....if I only used a bit of splenda?? But obviously I wouldn't be able to add the fruit for the middle so what would be the point right?? Unless you have any other ideas for what to put in the middle...

[Luvschweetheart]

loonatika, the picture you put up of this looks delicious!! My question is, did the splenda change the meringue a bit? I've heard it turns it kinda yellow and doesn't really puff up like meringue made with real sugar.

[Dieselbud]

Do you ladies think this would be induction friendly.....if I only used a bit of splenda?? But obviously I wouldn't be able to add the fruit for the middle so what would be the point right?? Unless you have any other ideas for what to put in the middle...

Here's exactly what I am going to do when I make this.

Whip 1/2 cup of whipping cream, fold it into 1/2 cup of sour cream... and add either SF jello or some of the Carb Options Raspberry drink powder to it and some vanilla and splenda if needed.

I use this topping for my cheesecake, it is so good I could eat it right out of the bowl!!!

[Tracysaurus]

That sounds GOOOOOOOOOOD!!! I'm definitely going to try this very soon.....

Thanks Diesel,
Tracy :icondance

[loonatika]

The main differences I've noticed with this recipe is it doesn't go gooey like the traditional method with sugar does. It SHOULD rise (been talking to my great-aunties who are wiz'es with pavs) but only if you leave the oven door closed for the full cooking time.

I've been experimenting a bit with it and plan to more - so I'd love to see any results you guys get with this.

[KT]

I tried this using only 3 oz of splenda for the entire recipe. Then I topped a slice with a dollop of cream cheese and a raspberry and it tasted exactly like a jelly donut (but better)!!! Thanks loonatika, this is truly a delicious low carb indulgence.

[Richt]

We also call it Pavlova