Pavlov

Thomas_Holding

I have two questions about this https://thebigmansworld.com/keto-pavlova/ "Ingredients 1x 2x 3x ▢6 large egg whites room temperature ▢1 1/4 cups superfine sweetener * See notes ▢2 teaspoon cornstarch ▢1 teaspoon white vinegar ▢1/2 teaspoon vanilla extract For the topping ▢1 1/4 cups heavy cream ▢2 tablespoon sugar free powdered sugar ▢1 cup berries to decorate Instructions Preheat the oven to 120C/250F. Line a large baking tray with tin foil and lightly grease. In a large mixing bowl, beat you egg whites until stiff peaks form. Using a tablespoon, add the superfine sweetener, until mixed through and glossy. Add the cornstarch, vinegar, and vanilla extract until combined. Transfer the meringue mixture onto the foil lined sheet. Push together into a circular shape. Bake the meringue for 90 minutes, or until golden around the sides and tender. Turn the oven off and keep the meringue in there to cool completely. Be sure to leave the door slightly ajar. Once the meringue has cooled completely, prepare the whipped topping. Beat together the heavy cream and powdered sweetener until thick and smooth. Gently spread over the top of the meringue. Decorate with berries of choice and refrigerate for at least an hour, to set. "

 I used eryithrol as this a US receipe and I couldn't find the type of sweetner they suggest

 My questions a) it does not 100% go to meringue - any idea why? There is a small amount of liquid on the base - still nice
b) to save time could I freeze the raw mix and a few days/weeks later defrost and cook it?

 If anyone thinks that sugar free isn't money saving hasn't seen the cost of tooth problems!

Woodstok2000

A) do you mean liquid in the egg whites before baking?

B ) you can freeze raw egg whites, or cooked meringues, im not sure about whipped egg whites though. For time saving best to bake them and then freeze in an airtight container with baking parchment. Defrost on a wire rack so they don't go soft. 

Thomas_Holding

Woodstok2000 said:

A) do you mean liquid in the egg whites before baking?

B ) you can freeze raw egg whites, or cooked meringues, im not sure about whipped egg whites though. For time saving best to bake them and then freeze in an airtight container with baking parchment. Defrost on a wire rack so they don't go soft. 

Yes I meant the mix before baking it-thanks for that

Woodstok2000

Thomas_Holding said:

Woodstok2000 said:

A) do you mean liquid in the egg whites before baking?

B ) you can freeze raw egg whites, or cooked meringues, im not sure about whipped egg whites though. For time saving best to bake them and then freeze in an airtight container with baking parchment. Defrost on a wire rack so they don't go soft. 

Yes I meant the mix before baking it-thanks for that

So it might be that you're adding the liquid too quickly, and/or that your mixer isn't getting right down to the bottom of the bowl. If too much liquid goes in it will just drop through the mix instead of being incorporated. Adding it more slowly might help. The vinegar is only a stabiliser though, so if the meringues turn out ok already it's not a big deal that it's not all incorporated into the mix.

Thomas_Holding

Woodstok2000 said:

Thomas_Holding said:

Woodstok2000 said:

A) do you mean liquid in the egg whites before baking?

B ) you can freeze raw egg whites, or cooked meringues, im not sure about whipped egg whites though. For time saving best to bake them and then freeze in an airtight container with baking parchment. Defrost on a wire rack so they don't go soft. 

Yes I meant the mix before baking it-thanks for that

So it might be that you're adding the liquid too quickly, and/or that your mixer isn't getting right down to the bottom of the bowl. If too much liquid goes in it will just drop through the mix instead of being incorporated. Adding it more slowly might help. The vinegar is only a stabiliser though, so if the meringues turn out ok already it's not a big deal that it's not all incorporated into the mix.

Thanks I will try that

goldfinches

I had a look at the recipe you used and think your problem may be happening because you have substituted erythritol for the allulose or monk fruit that it suggests using. I looked at the recipes on the Truvia site and found this one for a pavlova and their method tells you to combine the erythritol with cornflour, sugar and water and then heat the mixture until it thickens before adding it to the beaten egg whites.
If you've bought a different brand of erythritol it's probably worth your looking on that company's site to see if they give a pavlova recipe for their own product and then giving that a try.