Published on January 26th, 2013 | by e & c2
australians all let us rejoice…(paleo pavlova recipe).
Australia Day has so many different meanings for us aussies. The typical merrymaker Australia Day is the BBQ with family and friends, Triple J’s Hottest 100 playing in the background, some form of ball sport e.g. backyard cricket (warning: e is hopeless, there will be broken windows), drinks all around and we always finish with a pavlova.
Yes…we know pavlova was actually created by a New Zealander but c’mon, everything good from New Zealand is automatically adopted as Australian. Think Crowded House and Russel Crowe.
This Aussie Day will be a little different to most. Most of the drinking for us will be of H2o (sparkling to be specific) the snags will be missing the bread and well, the pavlova will be completely clean and paleo friendly!
We have trialled this recipe and have perfected the paleo pavlova just in time for this Australia Day!
e & c
stuff you need (serves six).
four egg whites
two tsp natural sweetener (we used stevia)
two tsp. raw cacao powder (if you want chocolate meringue)
one can chilled coconut cream
toppings of your choice, we settled for:
berries and roasted macadamias (um yum!)
Preheat your oven to 150 degrees celsius.
Beat your egg whites (gradually mixing in the sweetener) until peaks form.
If you want the choccy meringue, this is when you sift in the cacao and fold through the egg white mixture.
On a lined baking tray spoon out the mixture.
We did two versions: 6 x miniature or try for a larger one to share.
Place the baking tray into the oven and reduce the heat to 140 degrees celsius, bake for 30 minutes.
Now reduce to 120 degrees celsius and bake for a further 25 minutes.
Once complete, turn the oven off and leave the door closed until the meringues are completely cool (we left ours over night).
For the toppings: whip the coconut cream until soft peaks form.
When ready to serve (otherwise the meringues will go soft), spoon the cream onto the meringues and top with your choice of toppings.