These flakey pavlova crusts are very tasty.
They remind me of the sponge toffee inside a Crunchie chocolate bar.
You can flavour them, for instance with banana extract or lemon juice. The recipe below is for the basic vanilla pavlova.
These are good with breakfast or as a treat for dessert.
4 Egg Whites
1/2 Cup of Sweetener
1 Teaspoon Vanilla Extract
2 Teaspoons of Cornstarch
-Pre-heat oven to 250 degrees (F).
-Line cookie sheet with parchment paper.
-Beat the egg whites until soft peaks form, add sweetener in slowly.
-Beat the mixture until it stiffens.
-Add in vanilla.
-Add in cornstarch slowly while beating.
-Spread mixture into six circles on parchment paper.
-Leave a dent in the middle of each blog for filling.
-Bake in oven for 23-26 minutes. Remove occasionally and press down on the dent to ensure it has room for filling.
-Turn off heat and leave in oven for 30 minutes. Each pavlova should be crispy, not moist.
*Add fruit, whipped cream and syrups to taste just before eating.
Nutritional Information (per pavlova):
Total Fat: 0g