Sugar-Free Keto Pavlova Recipe (2024)

FAQs

Can you reduce sugar in meringue? ›

Reducing the sugar in a meringue destabilises its structure, causing it to lose its shape.

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 answer: surprisingly quite low. A typical pavlova recipe might have a ratio of 1/4 cup of sugar per egg white in the recipe. I found that I could cut the sugar in half with no noticeable impact on texture and taste. So I kept testing and reducing the sugar.

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.

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.

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.

The more sugar added to a meringue mixture, the denser and smoother the final foam will be. Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar too late and/or too slowly.

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

Why put salt in pavlova? ›

Salt causes the whites to collapse a little and therefore to whip up better — but just a pinch of fine salt at the beginning. Too much and you can end up with a dead pavlova once baked.

If you do happen to overbeat your meringue (which may end up looking clumpy and watery) you can try to save it by adding another egg white.

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.

Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.

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.

If you reduce the amount of the sugar syrup, you will reduce the overall temperature your egg whites get heated to, and that could reduce the stability.

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.

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.