Easy Pavlova using High Whip Egg White Powder

Well it's easy and it works amazingly well using the latest innovation - high whip egg whites. Especially curated eggs for bonding & their foaming properties. 

Ingredients (* = available here at Keto Store NZ):
8 teaspoons egg white powder*  (high whip* or regular egg white powder*)
+ 1/3 rd Cup Water 
1 Cup Powdered Erythritol
PLUS 1/4 Cup of either more Powdered Erythritol* or Allulose* 
1 teaspoon vanilla extract 
1 teaspoon lemon juice 
1/2 teaspoon of cream or tartar* and 1/4 teaspoon xanthan gum* OR 2 teaspoons cornstarch (across the whole pav, the amount per serve is tiny)
473ml (1 pint) of heavy cream*, whipped and sweetened
Fruit of your choice for decoration: Blueberries, strawberries or kiwifruit are favourites. 


1 - Preheat the oven to 130C fan or 150C steady heat. Line a baking tray with parchment or baking paper. Cut a 20cm (8 inch diameter) circle in a piece of baking paper and place it in the centre of the baking tray. The pavlova will sit on this paper
2 - Clean the mixing bowl and utensils with a paper towel and a dab of vinegar. it must be really clean for the eggs to whip and remain stabilised. Particles of grease do not play nice with egg whites. 
3 - In a large stand mixer bowl beat egg white powder and water until stiff but not dry.
4 - Gradually add in the sweetener, 1 Tablespoon at a time, beating well after each addition. Waiting at least 30 seconds between each batch going in. 
5 - Beat until thick and glossy, about 3 mins. Do not over beat egg whites as they lose volume and deflate when folded into other ingredients. Scrape down sides of the bowl and mix 3-5 mins until glosssy.
6 - Gently fold in vanilla extract, lemon juice and either Cream of Tartar and Xanthan OR cornstarch. 
7 - Spoon the mixture inside the circle drawn on the parchment paper. Working from the centre, spread the mixture toward the outside edge, building the edges up slightly. This should leave a depression in the centre. 
8 - Bake for 1 hr or until crisp to touch. Turn off the oven and leave pavlova to cool in over with the door closed. 
9 - Once completely cooled down, remove the paper and place on a flat serving plate. Top with cream, lemon curd, berries or whatever toppings you desire. 

Acknowledgement: this recipe is shared by Colleen and a lovely 91 year old neighbour whom she shares morning tea with every day. Neither could quite believe they got this outcome using egg white powders. And the bonus, far cheaper than the supermarket eggs and you don't have to find something to use the egg yolks for. Enjoy.  


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