This is from an Atkin's friends page, Kate Riggle.
Thank you Kate!!!!
Pavlova
8 egg whites
1 1/2 cups splenda
1/2 t xanthum gum
2 tsp white wine vinegar
½ tsp vanilla extract
For the topping
1 pint heavy cream
2 T splenda
fresh fruit(berries, peaches etc..)
Preparation method
1.Preheat the oven to 350F.
2.Line a baking sheet with baking parchment and draw a rough 10in diameter circle.
3.In a bowl, whisk the egg whites until soft peaks form when the whisk is removed, then whisk in the splenda and xanthum gum a little at a time,then add the vinegar and vanilla until stiff peaks form when the whisk is removed.
4.Spoon the meringue onto the baking parchment within the marked circle and, using a spatula, flatten the top and smooth the sides.
5.Place into the oven bake for 30 at 350F. Then reduce the heat to 250F. Cook for 30 to 45 min, then turn off the oven and leave to cool completely. It will brown and puff then sink in the middle.
6.Once cool, remove the meringue base from the oven (you can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month).
7.When you are ready to assemble the pavlova, invert the cooled meringue disk onto a large plate or a serving stand, and peel off the baking parchment.
8.For the topping, in a mixing bowl, whip the cream until soft peaks form when the whisk is removed. Top with fresh fruit or berries.
8 egg whites
1 1/2 cups splenda
1/2 t xanthum gum
2 tsp white wine vinegar
½ tsp vanilla extract
For the topping
1 pint heavy cream
2 T splenda
fresh fruit(berries, peaches etc..)
Preparation method
1.Preheat the oven to 350F.
2.Line a baking sheet with baking parchment and draw a rough 10in diameter circle.
3.In a bowl, whisk the egg whites until soft peaks form when the whisk is removed, then whisk in the splenda and xanthum gum a little at a time,then add the vinegar and vanilla until stiff peaks form when the whisk is removed.
4.Spoon the meringue onto the baking parchment within the marked circle and, using a spatula, flatten the top and smooth the sides.
5.Place into the oven bake for 30 at 350F. Then reduce the heat to 250F. Cook for 30 to 45 min, then turn off the oven and leave to cool completely. It will brown and puff then sink in the middle.
6.Once cool, remove the meringue base from the oven (you can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month).
7.When you are ready to assemble the pavlova, invert the cooled meringue disk onto a large plate or a serving stand, and peel off the baking parchment.
8.For the topping, in a mixing bowl, whip the cream until soft peaks form when the whisk is removed. Top with fresh fruit or berries.
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