Well I wanted to bring you a truly delightful French Macaroon recipe for this post, however…….that recipe was an utter failure! I had high hopes, I spent all day in the kitchen mixing, measuring, piping, baking, repeating and then a big ole FLOP!
I don’t give up easily, I’m stubborn! I wasn’t leaving the kitchen without a successful recipe….besides what was I going to nibble on? I needed a reward for all my effort, right? So I had a bunch of egg whites left, at first I was just going to make some marshmallow meringue cookies (which I did and there terrific). Then my imagination always goes one step further. What if I made giant meringues and added fresh berries, oh and fresh whipped cream! Yeah, Yeah that’s the ticket! Now I have heard of Pavlova, I have seen Pavlova, but I have never made nor enjoyed it. It’s typically made with meringue and cornstarch to make it crispy. Since my version is low carb I skipped the cornstarch and sugar.
I will be honest, your meringue will have better results if the egg whites are a few days old. Pull them out of the refrigerator and let them get to room temperature before you start whipping them.
I always was intimidated by Pavlova and any type of meringue for that matter. But it’s your mixer that’s doing all the work! The finished product reminded me of a light Angel Food Cake, its not overly sweet and super light tasting.
I actually left my meringues in the turned off oven over night to keep them dry and protected. I added the cream and berries the next day, which worked out nicely. This dessert should be served right away because of the delicacy and freshness of the whipped cream. Now….you can cheat and use canned whip cream, however the real thing is SOOOO much better! You can mix up the fillings too, I am sure different variations would be divine! I will be making this more this summer it embodies everything that a fresh dessert is! Farmers markets will be buzzing, so pickup some local berries and make this gorgeous Pavlova!
- 4 egg whites room temperature
- 1/3 cup Confectioners Swerve
- 1/2 t vanilla extract
- 1/4 t cream of tartar
- 2 cups heavy whipping cream
- 3 T Confectioners Swerve
- 1/2 t vanilla extract
- 1 cup fresh blackberries
- 1 cup fresh blue berries
- 1 cup fresh quartered strawberries
- 1 T additional Confectioners Swerve for dusting
- Pre-heat oven to 350 degrees
- add egg whites to a stand mixer or with electric mixer
- whip until foamy
- add cream of tartar, Swerve and vanilla
- whip on high until holds stiff peeks
- on a parchment lined cookie sheet, pipe or spread meringue mixture into two disks roughly 8in in diameter (if you have extra make a few cookies on same pan)
- place in oven for 10 minutes
- reduce heat to 300 degrees bake additional 30 minutes
- turn off oven and let meringue dry in oven for 20 additional minutes
- remove from oven and let completely cool before filling layers
- add 2 cups of heavy whipping cream to mixer
- add vanilla and Swerve
- whip on high for about 4-5 minutes until light and fluffy
- take a quarter of your berries and chop them or pulse through the blender
- remove half of the whipped cream and set aside
- add the blended berries to the remaining whipped cream
- assemble with one meringue base, top that layer with the berry infused cream
- top next layer with the second meringue disk
- top this layer with the plain whipped cream and the additional fresh berries
- dust top of Pavlova with 1 T Confectioners Swerve
net carbs: 4.75g