Sugar-Free Keto Pavlova Recipe (2024)

FAQs

What is a substitute for caster sugar in pavlova? ›

The second thing is the size of the sugar crystals. The larger they are, the longer they'll need to be whipped to dissolve, and the greater the chance you will overwork the proteins in your meringue. Powdered icing sugar (not icing mixture) is preferable to caster or granulated sugar.

The answer: surprisingly quite low. A typical pavlova recipe might have a ratio of 1/4 cup of sugar per egg white in the recipe. I found that I could cut the sugar in half with no noticeable impact on texture and taste. So I kept testing and reducing the sugar.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Beat the egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve. To check that the sugar is properly dissolved rub a small quantity of the egg-white mixture between your fingertips to see if it's smooth.

There are several healthy alternatives to caster sugar. For hot drinks, we recommend stevia or honey to sweeten the drink and add nutrients to your drink. In baking, coconut sugar is a great caster sugar alternative, as are some sugar alcohols like xylitol, as well as monk fruit sweeteners.

Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).

The meringue mixture splits on standing before baking.

Sugar stabilises a meringue mixture, so the lower the sugar content, the less stable the mixture will be.

Using boxed or carton egg whites is not recommended, as they are usually pasteurized, and that processing can sometimes keep the meringue from getting completely glossy and stiff. Sugar – Can't have a meringue without the sweetness of sugar! Cream of tartar – Meringue's secret ingredient!

A meringue topping makes any pie special, and when made with brown sugar, even more so. This easy meringue is made with the typical egg whites and vanilla, but instead of white sugar, brown sugar is used, making the perfect topping for butterscotch, caramel, and banana cream pies.

A Note on Corn Starch

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

What happens if you forget vinegar in pavlova? ›

Tastes and smells like egg

The only time I had this issue was when I made a soft pavlova without cornflour/vinegar.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

If it's still gritty, keep whisking at full speed until the sugar has completely dissolved and the mixture is smooth.

A pavlova will “weep” a sugary syrup when the sugar hasn't been completely dissolved. You can prevent this by: don't overwhisk your egg whites: keep the mixer speed on med to medium-high. If you over whisk the egg whites, they will become grainy, lose their structure and not able to hold the sugar.

Adding the sugar too quickly can deflate the mixture, which means you will have a less airy pavlova. If you mix in the sugar too quickly, then you risk adding too much air quickly, which can also destabilize the meringue.

White sugar is milled into smaller crystals. It's also called superfine sugar. It dissolves more easily, making it perfect for recipes like custard from scratch, meringues and cakes. In most recipes you can substitute granulated sugar for caster sugar and vice versa.

If you want, you can add some crème of tartar (an acidic powder) to the meringue to stabilize the mixture. Add icing sugar instead of caster sugar as it dissolves quickly and it will make the process a little easier. Incorporate the sugar slowly as you beat it through the meringue.

Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture.

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess.