Sugar-Free Keto Pavlova Recipe (2024)

FAQs

Can you reduce sugar in meringue? ›

According to most bakers, you'll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue. More sugar will make a harder meringue. In this baking experiment, I used 50g of sugar per egg white to make a relatively hard meringue.

Beat the egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve. To check that the sugar is properly dissolved rub a small quantity of the egg-white mixture between your fingertips to see if it's smooth.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

The ratio of sugar to egg white will differ between recipes. The first thing to remember is that adding more sugar will give you a drier and crispier texture, whereas less sugar will lead to a softer and chewier pavlova that won't keep as long.

You can use a different powdered sugar substitute to avoid a gritty result (and see my sweeteners conversion chart for how much to substitute), but for best taste and cookie shape I only recommend this one. Cream Of Tartar – Acts as a stabilizer for the egg whites and helps them whip into meringue faster.

A couple of times I have accidently put too much sugar in & I only realised that after everything had been added & the sugar was not dissolving. The last time that happened I put in another egg white to the whisked mix. The result - the sugar dissolved & the meringues were fine.

The sugar acts to stabilize the egg whites. Meringue stabilized with sugar can only be over-whisked if it's whisked on high speed for too long, or whisked longer after the egg white is saturated with the sugar.

However if the pavlova is collapsing completely it could be too soft. If it is wet or humid weather then this can affect a meringue and make it very soft. Also the baking sheet should be lined with non-stick baking parchment (parchment paper) to help the meringue to release more easily.

Our answer. Nigella's pavlovas, such as Lemon Pavlova (from SIMPLY NIGELLA), contain cornflour (cornstarch) in the meringue. The cornflour helps the meringue to stay soft in the centre, to give the contrast of crisp crust and marshmallowy interior.

Is it OK to make pavlova the day before? ›

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise.

Pavlova is high in sugar, which absorbs moisture from other ingredients and the atmosphere. Making a meringue on a very humid day can result in a weeping, soft or sticky pavlova. To reduce the chance of this happening, use a recipe that uses cornflour in the meringue base.

The crisp, ethereal cookies you know and love have egg whites to thank for their texture. Ensure the meringue turns stiff and glossy by adding in a pinch of cream of tartar.

Basic Swiss Meringue ratios

You'll note that all my meringue recipes follow a specific formula: for every egg white I add ¼ cup granulated sugar. This gives us a near 1:1 weight ratio in terms of egg white and sugar.

While the egg whites are still being whisked slowly add the sugar. When all the sugar has been added scrape down the sides of the bowl. Continue whisking until the sugar has dissolved.

There are a lot of recipes for Italian meringue (and Italian meringue frostings) you can try to see what effect the different sugar content has. Reducing the sugar can definitely reduce the stability, but stability is a somewhat subjective term. That's why I recommend experimentation.

While sugar helps stabilize those whipped egg whites as you beat more air into it, there's still a risk of collapse. Cream of tartar is an added safeguard; it gives more stability to that foam structure, therefore setting up your meringue for success.