If you are in the mood for a light dessert to satisfy your sweet tooth, this one is for you! Light and airy meringue pavlova’s are perfect for a small sweet bite. These are like little clouds of heaven, and could not be easier to make.
Top with berries and fresh whip cream and you are good to go!
Ingredients
For the Pavlova
4 egg whites
1/4 cup swerve confectioners
1 teaspoon pure vanilla extract
1/4 teaspoon cream or tartar
1 teaspoon fresh lemon juice
Pinch of salt
For the Topping
Chopped berries of your choice
Fresh whip cream
Liquid stevia
Squeeze of lemon
Preparation
To Make the Pavlova
Preheat oven to 250F.
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 swerve and beat until they reach stiff peaks.
Add in the vanilla and continue beating until the vanilla is mixed in.
Transfer the batter to a piping bag with a star tip (or ziplock bag) and pipe out pavlova’s onto a baking sheet lined with a Silapt 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 30 minutes, then lower the temperature to 200F and bake for an additional 15 minutes. Turn the oven off and keep the pavlova’s in the oven for 30 minutes or until they are firm and crisp. The very center will be slightly chewy, but if you want them crisp all the way through, keep them in the oven for an hour instead. Serve with some homemade whip cream and fresh berries over the tops. Baking times will vary depending on the size you make them.
For the Topping
Squeeze the lemon over the chopped berries and set aside.
Whip some heavy cream with a few drops of liquid stevia.
Add a dollop of the whip cream over the tip of the pavlova, then top with the berries and serve.
Makes 8 Mini Pavlova’s
Macros for 1 pavlova (only): Fat 0 grams – Protein 2 grams – Carbs (net) 1 gram
*Adjust macros according to the toppings that you use.
- 4 egg whites
- 1/4 cup swerve confectioners
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream or tartar
- 1 teaspoon fresh lemon juice
- Pinch of salt
- Chopped berries of your choice
- Fresh whip cream
- Liquid stevia
- Squeeze of lemon
-
Preheat oven to 250F.
-
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 swerve and beat until they reach stiff peaks. Add in the vanilla and continue beating until the vanilla is mixed in.
-
Transfer the batter to a piping bag with a star tip (or ziplock bag) and pipe out pavlova's onto a baking sheet lined with a Silapt 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 30 minutes, then lower the temperature to 200F and bake for an additional 15 minutes. Turn the oven off and keep the pavlova's in the oven for 30 minutes or until they are firm and crisp. Baking times will vary depending on the size you make them.
-
The very center will be slightly chewy, but if you want them crisp all the way through, keep them in the oven for an hour instead. Serve with some homemade whip cream and fresh berries over the tops.
-
Squeeze the lemon over the chopped berries and set aside. Whip some heavy cream with a few drops of liquid stevia.
-
Add a dollop of the whip cream over the tip of the pavlova, then top with the berries and serve.
can I make these the day before? how would I store them?
Hi Joan, I don’t see why not! I store them at room temperature in an airtight container and they last for at least several days. Then I add the berries and whip cream right before serving. I hope that helps 🙂