Lemon Raspberry Pavlovas

Yesterday we showed you how to make maple lemon curd, so today we’re making pavlovas with the 3 leftover egg whites.

These pillowy maple pavlovas are crunchy on the outside, and perfectly chewy & marshmallowy on the inside. Topped with a bright & cheery lemon curd, and raspberry sauce. But you could also top them with coconut whip cream and/or fresh or freeze dried berries.

Ingredients

• 3 large egg whites (room temp)

• pinch of salt

• 2/3 cup maple sugar (finely blended)

• 1 tsp potato starch

• 1 tsp lemon juice or apple cider vinegar

• 1/2 tsp vanilla

Instructions

• Preheat oven to 250F & line a baking tray with parchment paper

• Add egg whites & pinch of salt to clean mixing bowl

• Whip to soft peaks

• Add maple sugar 1 tbsp at a time, beating well between additions

• Whip to stiff peaks & mixture is glossy

• Beat in potato starch, lemon juice (or vinegar) & vanilla

• Spoon or pipe onto tray forming small nests with a well in the centre

• Bake at 250F for 60–75 min

• Turn oven off but leave them in the warm oven for 1-2 hours to fully dry

• Remove immediately when fully cool & crisp on the outside & store in airtight container at room temp (or they will soften!)

Toppings:

• Lemon curd: https://youtube.com/shorts/BCag2TsfIuA?si=8uf_9_cNvJkpnPuM

• Coconut whip cream: https://youtu.be/zxKiiKPODYI?si=XfsC5L10ZMWV6lC1

• Raspberry sauce: I cooked 1 cup of frozen raspberries with a splash of maple syrup for 5 minutes, them added a splash of lemon juice to brighten it up.

• Fresh or freeze dried berries

Starch swaps:

• The best sub for potato starch would be cornstarch, then arrowroot, then tapioca, or even leave it out. It does add stability to the meringue, and each starch behaves a bit differently here, with tapioca making the chewiest inside.

#pavlova #lemon #raspberry #dairyfree #paleo #maplesyrup