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  • pavlova meringue question

    anyone with more experience with meringue than me?

    i want to try my hand at pavlova, but i really do not want to use a cup of sugar. most of the recipes call for that and then fewer egg whites. the "no sugar" versions call for more egg whites and about 2 tsps of splenda or related chemical nonsense.

    i'm thinking that if i use the "low carb/sugar free" recipes, i would use

    5 egg whites
    1/4 tsp cream of tartar
    1-2 tbsp of sugar
    vanilla

    then coconut cream whipped cream (coconut cream, chilled and whipped, with some vanilla), and then berries and fruit, it would make for a nice "nz-y" dessert for my aunt's birthday dinner before she leaves the country.

    it would be very low in sugar.

    anyone have any experience with pavlovas?

  • #2
    I don't even know what pavlova is; isn't that the guy who makes dogs salivate by ringing a bell?

    All I remember about meringue is that you want everything as cold as possible; the mixing bowls and whisks and such should be refrigerated before you start working with the ingredients.

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    • #3
      pavlov vs pavlova

      yes, clean and cold, generally.

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      • #4
        Pavlova is a fabulous Australian dessert, yum!

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        • #5
          I'd suggest giving it a try, but only using 1 egg in the experiment.

          I always assumed that sugar was necessary for structure, but I guess not if there are splenda versions out there?
          Liz.

          Zone diet on and off for several years....worked, but too much focus on exact meal composition
          Primal since July 2010...skinniest I've ever been and the least stressed about food

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          • #6
            It's the cream of tartar that allows the egg to get stiff enough for meringues. Sugar isn't necessary to the chemistry of it. Sounds like it's worth testing out, although you might want to do a trial or two so you're not counting on it to turn out the first time when it's the day of your aunt's party. If it does work, let me know--I love pavlova.
            “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

            Owly's Journal

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            • #7
              Originally posted by Owly View Post
              It's the cream of tartar that allows the egg to get stiff enough for meringues. Sugar isn't necessary to the chemistry of it. Sounds like it's worth testing out, although you might want to do a trial or two so you're not counting on it to turn out the first time when it's the day of your aunt's party. If it does work, let me know--I love pavlova.
              Fascinating! So would it be possible to make a savoury meringue with, say, egg white, cream of tartar and parmesan? Or egg white, cream of tartar and anchovy? I really really like the idea for starters if it is possibly?

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              • #8
                Apparently using a copper bowl is ideal for meringues because something in the copper reacts with the protein in the egg whites to make the meringue stiffer.... but who wants to spring for a copper bowl?

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                • #9
                  This recipe has a pictorial: http://healthyindulgences.blogspot.c...rshmallow.html

                  Keep in mind that they won't get as crispy without sugar.
                  My food blog ~ http://stuffimakemyhusband.blogspot.com
                  My primal success story

                  "Boxing seems to contain so complete and so powerful an image of life -- life's beauty, vulnerability, despair, incalculable and often self-destructive courage -- that boxing IS life, and hardly a mere game." --Joyce Carol Oates

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                  • #10
                    I have understood that you want everything cold for whipping cream, but room temperature for meringue and very clean because any oil or grease (aka egg yolk) will prevent the egg whites from becoming meringue.
                    This is how I always do it and mine get quite stiff. I made some for Thanksgiving and used 3 sweeteners in it - a combination of liquid stevia, spenda, and xylitol. Very good and no after-taste.

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                    • #11
                      stevia has impact on fertility; splenda freaks me out, and xylitol i creepy. i'd rather use just sugar, just less of it.

                      btu if the tartar is enough, i might just try a vanilla and egg and tartar. and yes, i'll test the recipes first.

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                      • #12
                        I tried to make pavlova with artificial sweetener (aspartame) before I was primal (but still low carb). It was terrible so I haven't bothered trying to make it with stevia. It was dry like a bath sponge.

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                        • #13
                          Originally posted by zoebird View Post
                          stevia has impact on fertility; splenda freaks me out, and xylitol i creepy. i'd rather use just sugar, just less of it.

                          btu if the tartar is enough, i might just try a vanilla and egg and tartar. and yes, i'll test the recipes first.
                          not trying to call you out or anything, but where have you read that stevia impacts fertility? i've never heard of this. my kids use stevia on an almost daily basis, so i'm really curious.
                          my primal journal:
                          http://www.marksdailyapple.com/forum...Primal-Journal

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                          • #14
                            in some traditional ayurvedic texts, stevia is linked to infertility in women. it has been used in india as a form of birth control as well. most indian women whom i know (who are traditional) will not touch the stuff as a sweetener, but will use it as an occasional medicinal herb for other purposes (as it has many).

                            i would say that use on a daily basis is not a great idea (which is how most westerners use it--as a sweetener), but if it is for occasional use, then it probably will not have the affect.

                            seeing as i worked hard for my fertility over a number of years, i do what i can to maintain it. i also find that i don't actually like stevia. it's too sweet. i actually do not like sweet in general, so i'm careful about how much sweet i use in things anyway.

                            whichis part of the reason why i'm looking for a low-sweet pavlova.

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                            • #15
                              A good answer to the question: Does Stevia Cause Infertility?

                              And Bullet Proof Exec's "Get Some" Ice Cream (great for those sexual drives): » Recipe: Creamy Coconut “Get Some” Ice Cream (Paleo friendly) The Bulletproof Executive
                              The eyes of all hope in thee, O Lord: and thou givest them meat in due season.
                              Psalms 144:15

                              Annie Sires

                              Freedom consists not in doing what we like, but in having the right to do what we ought.
                              Pope John Paul II

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