Egg White Pavlova

Let's step out of our comfort zone with an Australian recipe. Our Pavlova is light, sweet and packed with protein. In one bite you can enjoy three different textures. It's the perfect low calorie cheat meal!

For 1 person

For the base:

• 5 Egg whites (room temperature)
• 1 tsp. Vinegar
• 80 g Natural sweetener (Lucuma)
• 0.25 tsp. Xanthan gum

For the cream:

• 200 ml Thick coconut cream
• 250 g Coconut (Greek) yoghurt
• 20 g Skinny protein (vanilla ice cream)
• 1 tbsp. maple syrup

Toppings:

• Granola
• Fresh strawberries

Preparation

Step 1: Preheat oven to 150℃. Line a large baking sheet with baking paper.

Step 2: In the bowl of a stand mixer, beat the egg whites until soft peaks form, about 5 minutes. Add the xanthan gum, vinegar, and sweetener, a tablespoon at a time, and beat continuously on high speed for 6-7 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks don’t move.

Step 3: Turn the oven down to 100℃.

Step 4: Spoon the meringue mixture into a large, tall pavlova tin, about 20cm in diameter. Smooth the sides.

Step 5: Put the pavlova in the oven for 75-90 minutes. Make sure the pavlova is firm and dry.

Step 6: Remove the pavlova from the oven and let it cool for 30 minutes. Then carefully transfer it to a cooling rack to cool completely.

Step 7: To make the cream, mix all the cream ingredients until smooth and well combined.

Step 8: Spoon the cream onto the pavlova and top with our protein granola and fresh berries.

The Pavlova dessert is best served immediately after making it, but you can store it in the fridge for up to 2 days!