This recipe is a mashup of the cocoa pomegranate pavlova, Nigella Lawson's mini pavlovas, and an attempt to use a sugar replacement to make this lower in sugar and carbs. It was very tasty but the texture wasn't quite right. Perhaps I could have baked them longer or left them out to dry a bit overnight. Sugar really is integral in establishing the structure of a pavlova; I should be applauded for not including it. Ha.
<b>Lower Sugar Cocoa Mini Pavlova</b>
6 egg whites, room temperature
3/4 tsp cream of tartar
1/3 cup Brown Sugar Splenda
2 tsp corn starch
1 tsp vanilla
1/2 tsp Balsamic vinegar
2 tbsp cocoa powder
Sugar free whipped cream
Fresh fruit, raspberries ideal
- Preheat oven to 250 F. Line a cookie sheet with parchment paper.
- Beat the egg whites, cream of tartar, and a pinch of salt until they start to hold a bit of shape.
- Mix the splenda and corn start together. You can even whiz it in a grinder to make it finer, but I just mashed it until it was powdery. Add the mixture 1 tbsp at a time to the egg whites, letting it incorporate.
- Beat whites until stiff peaks form. In the last minute, add Balsamic vinegar and vanilla.
- Take off beater. Sift cocoa powder over surface and gently fold in.
- Spoon circles, 8-10, onto cookie sheet. Make well with back of spoon.
- Bake 60-75 minutes, until outer shell has a bit of a crunch. Turn off oven and leave an additional hour.
- Remove and let cool completely.
- If you put in an air tight container, they may soften. This is not what you want!
- Serve with whipped cream and berries. If you're feeling extra special, melt down some sugar free dark chocolate and coat the bottom of each pavlova first - outside or inside.