Fruit Pavlova Shells
Serves: 4
Ingredients
To make Fruit Pavlova Shells, you'll need:
- 4 egg whites
- ¼ tsp. cream of tartar
- 1 tsp. vanilla extract
- Pinch of salt
- 25g Triple Zero sweetener
- Fruity topping of your choice
Method
- Preheat your oven at 140°c/Gas Mark 1.
- Line a baking tray with greaseproof paper and grease it well with butter.
- Separate the eggs by cracking the shells and letting the whites drip into a bowl, whilst holding the yolks back.
- With an electric whisk, beat the egg whites until they are stiff, adding a pinch of salt and the cream of tartar.
- Using a spatula, fold the vanilla extract and Triple Zero sweetener into the egg whites by scooping the mixture and folding it on top of itself. This mixes the ingredients without losing the stiff texture of the eggs.
- Using a piping bag, pipe the correct amount of mixture for a nest size of your choice onto the baking tray. Leave a dip in the middle for the topping.
- Repeat to make more nests until you have run out of the mixture.
- Bake in the pre heated oven for half an hour. It is crucial that you do not open the door to the oven during these 30 minutes as you will crack the meringue. Also ensure that you do not open the oven door for at least two hours.
- Top the meringue nests with your toppings. I always enjoy whipped cream, chopped almonds, passion fruit pulp and kiwi. Scrumptious!
Nutritional Facts (Per Serving)
Calories: 85 | Total Fat: 0g | Saturated Fat: 0g | Carbohydrates: 1g | Fibre: 0g | Protein: 16g
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