6 servings (for mini pavlova)
40 servings (for meringues)
Ingredients:
4 egg whites, room temperature
6 tbsp swerve granular sugar
1/2 tsp vanilla extract
1/4 tsp cream of tartar
1/8 tsp table salt
Directions:
Preheat oven to 250F and prepare a baking sheet by lining it with parchment paper.
In a clean glass or metal bowl, combine egg whites, sweetener, vanilla, cream of tartar and salt. Beat on medium high until stiff peaks form.
Spoon or pipe mixture into 6 large mini pavlova or 40 small meringues.
Bake for 40 minutes. Turn off the oven and leave the meringues for 2 hours or longer.
Remove from the oven and carefully peel off the parchment.
Suggested Serving: Serve with lemon curd, cool whip and fruit.
Variations:
Lemon - substitute the vanilla extract with lemon extract (1/2 - 1 tsp depending on how lemony you like it).
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