Pavlovas: sugar free, gluten free
I have always been nervous with egg whites. What if I don't beat enough? What if I beat too much? 8 minutes? 10 minutes? Is 12 too much??? But then I realized that I'm fussing too much. Don't get stuck in the "shades of grey" business. Trust your initial instinct and then move on.
Several weeks ago, I was in the mood for something light and sugar free. Never having tried to substitute Splenda for sugar in a pavlova, I thought I'd give it a whirl.
However, even being browned and dried, they were still good. I'll have to try it again real soon.
makes 4 individual or one large pavlova
4 large egg whites, room temperature
Pinch of salt
1 cup granulated splenda
1 tsp cornstarch
2 tsp lemon juice
1 tsp lemon or vanilla extract
Preheat the oven to 350F.
Place the egg white and salt in a mixing bowl and whisk on medium-high for 10 minutes. Continue to beat and slowly add splenda for 2-4 minutes or until stiff peaks form.
Sprinkle in the cornstarch, lemon juice and extract. Whisk until just combined.
Spread the meringue onto a parchment covered baking sheet. Either make one large circular pavlova or 4 individual sized ones.
Place into the center of the oven. Reduce temperature to 250F and bake for approximately 1 hour or until the exterior looks dry.
Turn off the oven and allow the pavlovas to cool in the oven for 1-2 hours.
Serve with your favorite toppings.