Ingredients for Brown Sugar Pavlovas
- 4 large egg whites
- 2 tablespoons cornstarch
- Raspberry Vinegar
- Light Brown Sugar
- Red Currant Jelly
- Unsweetened Orange Juice
- Low Fat Unsweetened Yogurt
- 1/2 cup fresh raspberries (per pavlova)
- Rose Scented Geranium Leaves
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How to Make Brown Sugar Pavlovas
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gradually add 1/2 cup brown sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed until stiff and glossy meringue forms (about 5-7 minutes).
- Gently fold in 2 tablespoons cornstarch and 1 teaspoon white vinegar.
- Divide the meringue mixture into 4 equal portions, or one large portion depending on your desired size.
- Spoon the meringue onto the prepared baking sheet, shaping each into a round (approximately 4 inches in diameter).
- Bake for 40-45 minutes, or until the pavlovas are lightly golden and crisp.
- Turn off the oven and leave the pavlovas inside with the door slightly ajar to cool completely (about 1-2 hours).
- Carefully remove the pavlovas from the parchment paper.
- Top with 1/2 cup unsweetened Greek yogurt and 1/2 cup fresh raspberries per pavlova.
- Drizzle with 2 tablespoons redcurrant jelly (or your preferred glaze).
- Garnish with fresh geranium leaves (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
127g
Fat
0g
Carbs
12g
