Do you want an easy, light, and festive dessert to top off your Christmas dinner? Do you have a fear of beating egg whites? Join me, while I take you on a journey to the land of fluffy, airy, and sometimes temperamental… meringues!
This cake may have a funny name (Pavlova… sounds like some sort of Russian dancer? Or tennis player?), but the taste of this delicate confection should be familiar. It’s a cross between an angel food cake and a marshmallow. Gluten-free, sugar-free, nut-free, low carb… it’s perfect for everyone except those allergic to eggs (and for you folks, I am sad). Whatever you want to call this elegant dessert, it’s good. Too easy to polish off in one sitting. However, one of the many redeeming qualities of a meringue cake is that it’s fat-free, so you can have a nice big serving. And you’ll want a big serving, trust me.
Make this cake. It took me 10 minutes to whip this up and overcome my fear of deflated meringues. Just be sure to use a powerful mixer and pay attention to your egg whites. Love them. Tend them. Don’t try to beat them into submission; they need gentle coaxing. Internalize this approach, and become one with the pavlova.
Won’t you join me?
Step One: Line up ingredients! You don’t want to be scrambling for measuring spoons with one hand while keeping the egg whites going with the other.
Use honey if you want a golden pavlova. Use erythritol if you want a more traditional snowy white pavlova. The choice is yours!
Separate eggs from yolks, taking care not to get a trace of yolk in the white.
In a meticulously CLEAN bowl with sparkling CLEAN beaters, start beating egg whites on low speed.
Add cream of tartar. See these soft peaks? You’re going to add the sweeteners right after we get to this point.
Scrape your stevia and honey in as quickly as possible, and frantically keep beating until you get stiff peaks.
Beat in vanilla and vinegar, and keep going for another minute. Feel it out. Just go till you have still peaks that look like the above photo. You don’t want the whites to move around the bowl when you tip it back and forth.
Aaand your done! Now time to plop it on a sheet of parchment. Don’t mind my unbleached hippie parchment that I got suckered into buying at Fresh Market. The normal, budget-friendly white parchment works well, too.
Spread and smooth it around, keeping the batter mounded as high as possible. Shape a well in the center to hold your toppings.
Stick it in the oven for an hour and 15 minutes, and you get this:
It might deflate. It might get wrinkly. Once it is covered in toppings, no one will know the difference. Tease it off the parchment gently.
Make up your cranberry orange compote. I used an organic tangerine because of it’s glossy vibrant orange skin. Add zest, 1/2 cup erythritol, 3 tablespoons juice, vanilla, and 1 cup of water to cranberries.
Boil over medium heat for 8 minutes, and you should get a thick sauce, with some visible chunks of berries. Add stevia after removing sauce from the heat and cooling for a couple of minutes.
Taste test, and adjust sweeteners if necessary. Let the sauce cool completely. Sneak another spoonful and attempt to save some for the cake.
Once sauce has cooled, whip up your heavy cream and assemble the cake. Start mixing on low speed.
Once you see soft peaks, bump up the speed until it looks like this.
Beat up another cup of cream if you overbeat the first one, like I did. It should look soft and smooth, not grainy. Proceed to slather it all over the top of the cake.
Jazz it up with fresh fruit, chocolate curls, tinsel, Mr. Frosty figurines, whatever flips your switch. Yummmm!
Golden Cranberry Pavlova (Marshmallow Cake)
Adapted from this recipe at JoyOfBaking.com
4 large eggs
1/8 teaspoon cream of tartar (optional)
1 teaspoon vinegar
1/2 teaspoon pure vanilla extract
2 tablespoons honey, or 1/2 cup erythritol, powdered
4 packets or 1/4 teaspoon good-tasting pure stevia extract
Preheat oven to 250 degrees Fahrenheit.
Powder erythritol in coffee grinder or food processor. Line up ingredients. Dunk eggs in hot tap water for 30 seconds, or until lukewarm to the touch. Remove eggs from tap water and dry off shells. Separate eggs, reserving yolks for another use. Line a baking sheet with parchment paper, and trace out a 7 inch circle as a guideline for the pavlova. Take care not to get a drop of yolk in the whites. Beat egg whites starting on the lowest setting, until frothy. Add cream of tartar and increase to medium speed until you see soft peaks. Add sweetener and increase to high speed until you get stiff peaks. Beat in vanilla and vinegar. Working quickly, spread batter within the circle, mounding the whites up and leaving a slight depression in the center. Bake for 1 hour to 1 hour 15 minutes (this website has an explanation for how to tell if it is done). Turn heat off, crack the oven door open, and let cake cool in the oven. Remove from oven and store in an airtight container until use. Immediately before serving, spread with whipped cream and top with fresh fruit or cranberry sauce.
Cranberry Orange Sauce
Makes 6-8 servings
1 bag fresh cranberries
1 organic tangerine or orange, zested and juiced
1 teaspoon orange zest
2 tablespoons of fresh-squeezed orange juice
1/2 cup erythritol or preferred sugar-free sweetener
4 packets stevia, or 1/8-1/4 teaspoon pure stevia extract (NuNaturals)
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup water
To make sauce, combine all ingredients except stevia in a saucepan over medium heat. Once mixture comes to a boil, start a timer for 8 minutes. Remove from heat after 8 minutes and let cool until lukewarm. Stir in stevia, and taste to adjust sweetener. Let cool completely before topping pavlova.
Whipped Cream Topping
Yields about 2 cups whipped cream
1 cup organic heavy cream
1/2 teaspoon pure vanilla extract
3 packets NuNaturals stevia extract, or powdered erythritol to taste
Whip cream to soft peaks. Add sweetener and vanilla, and whip until incorporated. Use immediately.
~.25g net carbs per serving for pavlova cake made with erythritol, and 7g net carbs with honey
~38.3 net carbs for the whole recipe of cranberry sauce
~1-2g net carbs for 1/5 of the whipped cream topping
This is my submission to the Nourishing Holiday Food Carnival, hosted by Kimi Harris over at the Nourishing Gourmet blog. Check out the other recipes and her fabulous blog!
I’m in a bit of a rush lately with the end of the term approaching quickly (and then Christmas, yay!), so I’ll make this post brief. My dairy-free pumpkin pie didn’t turn out as attractive as I’d hoped, so here’s a considerably easier treat for those of you who don’t like fighting with crumbly crusts and temperamental custards. Cranberry brownies sound a bit unusual, but I promise that you will like this tart twist on the ultimate chocolate indulgence. And if you don’t care for the cranberries, these are darn good regular brownies. They may have just usurped the ooey gooey kind as the best low carb sugar-free brownies. The best part about these almond oat flour brownies is that they are ridiculously easy to prepare!
A few notes about the recipe…
1. The brownies are shaped like muffin tins because I don’t have real pans in my school apartment. Feel free to use an 8 by 8 inch pan. You might have to adjust the baking time a bit, though.
2. The oat flour is not certified gluten-free (I’m not celiac, just intolerant), but you can certainly make your own oat flour with certified gluten-free oats.
3. The type of cocoa you use affects the flavor–use Dutch-processed for that old school Little Debbie Snack cake cocoa flavor. Natural cocoa will give you a more complex chocolate flavor depending on what brand you use.
4. You can use dried UNSWEETENED cranberries (check the Whole Foods in your area if you have one!), fresh, or frozen berries. If using frozen berries, be sure to defrost them and squeeze out all of the excess moisture with paper towels.
5. Toast hazelnuts for 10 minutes or until fragrant (but not brown) in the oven as you are preparing the batter. If you can’t find hazelnuts, walnuts work just as well.
Cranberry Hazelnut Holiday Brownies
One recipe of Simple Cocoa Brownies
1/2 cup frozen cranberries, chopped into halves
1/2 cup chopped hazelnuts or walnuts, toasted
If you are using frozen cranberries, thaw chopped halves in 10 second intervals in the microwave until heated through and no longer icy. Squeeze as much moisture out as you can with paper towels. Mix into batter.
Simple Cocoa Brownies
Yields 10-12 brownies
1/2 cup organic unsalted butter (1 stick)
1/2 cup unsweetened cocoa
1/2 cup erythritol or 1/4 cup plus 2 tablespoons xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
2 large organic eggs
1/4 cup organic heavy cream
1 tsp pure vanilla extract
1/8 teaspoon sea salt
1/4 cup almond flour
1/4 cup oat flour (or gluten-free flour blend)
1/4-1/2 cup chopped nuts
Preheat oven to 350 degrees Fahrenheit. Melt butter and cocoa together and stir until smooth. Whisk in eggs and erythritol. Pour cream in, whisking for a minute or two to dissolve all of the erythritol. Add in remaining ingredients, reserving nuts to stir in last. Pour batter into silicone muffins cups or an 8 by 8 inch pan lined with parchment or greased aluminum foil. Bake for 20 minutes, or until a toothpick comes out clean. Let cool COMPLETELY before cutting and serving. These brownies are at their BEST after letting them sit overnight. They’re yummy and fudgy straight from the refrigerator.
~3g net carbs per brownie (made with erythritol)