Ingredients
3 eggs, separated
3 oz Splenda, Stevia, etc
juice of 1 lemon
grated rind of 1/2 lemon
Beat the egg yolks and Splenda together until creamy, then gradually add the lemon juice and rind. Heat gently in a thick-based pan or the top of a double boiler, stirring all the time, until the mixture thickens - do not overheat or it will curdle.
Allow to cool. Whisk the egg whites stiffly and fold into the lemon cream mixture. Pile into individual glasses and chill before serving. Eat the same day.
Instead of adding egg whites, I added heavy whipped cream, whipped with 1/3 c powdered sugar. It helped a lot with the bitter aftertaste of the Stevia.
MERINGUE NESTS:
1 teaspoon vanilla extract OR 1 vanilla bean (seeds only)
juice of half a lemon
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/4 cups sugar
6 ounces egg white, about 5-6 large eggs
I did 1 cup sugar and 1/4 cup Stevia, to cut down a little on the carbs. :)
Divide the egg whites from the yolks. Save the yolks for a later use, such as Citrus Curd or another favorite recipe that requires egg yolks. Bring the egg whites to room temperature for 30 minutes before beginning the recipe.
Prepare by preheating your oven to 250 degrees F and lining a large baking sheet with parchment paper. Set aside. Whisk the cornstarch and sugar together in a small bowl. Set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer. Using the whisk attachment, turn the speed on to low. Mix for 1 minute, then gradually increase the speed to medium-low.
Continue to beat at medium-low for another minute, then increase mixer's speed to medium. Continue until the mixture has small bubbles and soft peaks start to develop, about 2 minutes.
Slowly add the sugar mixture into the bowl as the mixture continues to beat. Increase the speed to medium-high. Beat for 2 minutes.
Add the vanilla and lemon juice. Increase the speed to high and beat for an additional 2-3 minutes. It is ready when the meringue is shiny and has developed stiff peaks.
For individual pavlovas, you can spoon little nests (6-8 total) of meringue onto the prepared baking sheet. Then, bake at 250 degrees F for 45 – 65 minutes. Rotate the pan(s) halfway through baking.
Finished meringue should be crisp and dry, but not cracked. The insides will have a marshmallow-like consistency. Cool baked meringue on a wire rack.
Tip: Form a dip in the center of each pavlova with the back of the spoon before baking to act as a dish to hold the lemon curd and berries.
After pavlova has cooled, top with lemon curd and fresh berries. Best served immediately. If you assemble the dessert too soon then the lemon curd with begin to dissolve the meringue.
3 eggs, separated
3 oz Splenda, Stevia, etc
juice of 1 lemon
grated rind of 1/2 lemon
Beat the egg yolks and Splenda together until creamy, then gradually add the lemon juice and rind. Heat gently in a thick-based pan or the top of a double boiler, stirring all the time, until the mixture thickens - do not overheat or it will curdle.
Allow to cool. Whisk the egg whites stiffly and fold into the lemon cream mixture. Pile into individual glasses and chill before serving. Eat the same day.
Instead of adding egg whites, I added heavy whipped cream, whipped with 1/3 c powdered sugar. It helped a lot with the bitter aftertaste of the Stevia.
MERINGUE NESTS:
1 teaspoon vanilla extract OR 1 vanilla bean (seeds only)
juice of half a lemon
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/4 cups sugar
6 ounces egg white, about 5-6 large eggs
I did 1 cup sugar and 1/4 cup Stevia, to cut down a little on the carbs. :)
Divide the egg whites from the yolks. Save the yolks for a later use, such as Citrus Curd or another favorite recipe that requires egg yolks. Bring the egg whites to room temperature for 30 minutes before beginning the recipe.
Prepare by preheating your oven to 250 degrees F and lining a large baking sheet with parchment paper. Set aside. Whisk the cornstarch and sugar together in a small bowl. Set aside.
Add the egg whites and cream of tartar to the bowl of a stand mixer. Using the whisk attachment, turn the speed on to low. Mix for 1 minute, then gradually increase the speed to medium-low.
Continue to beat at medium-low for another minute, then increase mixer's speed to medium. Continue until the mixture has small bubbles and soft peaks start to develop, about 2 minutes.
Slowly add the sugar mixture into the bowl as the mixture continues to beat. Increase the speed to medium-high. Beat for 2 minutes.
Add the vanilla and lemon juice. Increase the speed to high and beat for an additional 2-3 minutes. It is ready when the meringue is shiny and has developed stiff peaks.
For individual pavlovas, you can spoon little nests (6-8 total) of meringue onto the prepared baking sheet. Then, bake at 250 degrees F for 45 – 65 minutes. Rotate the pan(s) halfway through baking.
Finished meringue should be crisp and dry, but not cracked. The insides will have a marshmallow-like consistency. Cool baked meringue on a wire rack.
Tip: Form a dip in the center of each pavlova with the back of the spoon before baking to act as a dish to hold the lemon curd and berries.
After pavlova has cooled, top with lemon curd and fresh berries. Best served immediately. If you assemble the dessert too soon then the lemon curd with begin to dissolve the meringue.
No comments:
Post a Comment