Pavlova with Lemon Curd: Low Carb Pavlova Recipe (2024)

FAQs

Is pavlova high in carbs? ›

Woolworths Pavlova (1 serving) contains 29g total carbs, 29g net carbs, 1g fat, 1.7g protein, and 125 calories.

So I kept testing and reducing the sugar. And the very lowest that yielded a reasonable result was a ratio of 2 teaspoons of sugar per egg white, or one-eighth the typical amount of sugar. At that level of sugar, the pavlova becomes less flowy, and more airy and crisp, almost styrofoam-y.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

It is also possible to use lemon juice or cream of tartar as alternatives. Both of these should be used in the same quantity as the vinegar, for this particular recipe 1 teaspoon. Cream of tartar is sometimes known as tartaric acid.

But pavlova and meringue are always going to be higher in free sugars, there's no way around it. So, keep that in mind and save these for a special occasion. If you would normally use ¾ of a 300ml bottle of cream, whipped, as your pavlova topping, you'd have a whopping 11g sat fat per serve.

Nutritional information

Per serve: Energy: 1540 kJ/368 Cals (18%), Protein: 4g (8%), Fat: 28g (40%), Sat Fat: 18g (75%), Carb: 25g (8%), Sugar: 20g (22%), Dietary Fibre: 1g (3%), Sodium: 151mg (8%).

The meringue mixture splits on standing before baking.

Sugar stabilises a meringue mixture, so the lower the sugar content, the less stable the mixture will be.

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.

Natural sugars, such as honey and agave, can replace sugar in certain recipes. While honey and agave are better for blood sugar levels, keep in mind that they are both higher in calories than sugar. However, they are very sweet, so you only need a small amount to taste the difference.

Key pavlova ingredients

Cornflour and white vinegar: for those new to making pavlova, these might seem like odd additions, but both cornflour and white vinegar are used as stabilising ingredients to keep the egg mixture standing.

Why does my pavlova go chewy? ›

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

The pavlova should be white or slightly beige in colour, crisp to the touch and soft on the inside. If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour.

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

It is also possible to use another mildly-flavoured acid, such as white wine vinegar, (apple) cider vinegar or cream of tartar. The amount you would use would be the same regardless of which alternative you use. So for the Lemon Pavlova you would use 2 teaspoons.

4 cookies of meringues (Classiques, Traditional Recipe - Miss Meringue) contains 110 Calories. The macronutrient breakdown is 96% carbs, 0% fat, and 4% protein. This has a relatively high calorie density, with 367 Calories per 100g.

Nutrition information per serving: 99 calories; 24 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 42 mg sodium; 15 g carbohydrate; 1 g fiber; 12 g sugar; 4 g protein.

A pavlova will “weep” a sugary syrup when the sugar hasn't been completely dissolved. You can prevent this by: don't overwhisk your egg whites: keep the mixer speed on med to medium-high.