The quintessential Australian Summer dessert has to be the pavlova. Piled high with tropical fruits and smothered with cream, the crunchy outside and gooey, marshmallow-y insides, the pavolva was always a favourite dessert of mine. Now, as a vegan, I challenged myself to create an egg-free version.
I can't take all of the credit as I altered the pavolva recipe you can find of the Orgran Egg Replacer packaging - I made it healthier, though!
Technically I made a meringue, however you can choose to make a traditional pavlova with the mixture, or any shapes you desire. All I know is that this is delicious and I may have to make it again for Christmas Day.
Ingredients
3/4 Cup Water
70g Orgran Egg Replacer
150g Natvia for Baking
1 tsp Vanilla Extract
Directions
Preheat your oven to 130 degrees Celcius
Using a coffee grinder, grind the Natvia until it resembles icing sugar and set aside
Add the water and egg replacer to a stand mixer and beat for 5-7 minutes
At this point, add in the vanilla and the Natvia a spoonful at a time
Keep beating the mixture until smooth and glossy, and stiff peaks have formed
Spread the mixture onto a silicone mat or a baking paper lined tray
Place in the oven and cook for 90 minutes
Turn the oven off and allow the meringue to cool in the oven
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| I couldn't wait to take the photo - I had to taste a bit |
Cut into any shape you desire (I did rectangles as I plan to create layers of fruit and meringue) and serve
Macros (for the whole meringue)
258 calories
0g protein
0g fat
51g carbs
0g sugar
16g fibre
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| Crispy on the top and bottom, with a soft marshmallow centre - perfect! |
via Stacie Michelle http://stacie-michelle.blogspot.com/2013/11/vegan-sugar-free-meringue.html
Put the internet to work for you.
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