What says American Independence Day like this classic Australian dessert? For my family: only fireworks! We get together every year to watch the pyrotechnics and eat. To get ready for the party, I made a sugar-free test pav.
For the meringue shell:
- 4 egg whites (room temp)
- 1/4 cup powdered monkfruit sweetener
- 1/2 tsp vanilla extract
- 1 tsp lemon juice (I didn’t have lemons, but I did have limes and that worked just fine. I’ve also used white vinegar in a pinch.)
- 1/4 tsp cream of tartar
For the filling:
- 1 cup heavy whipping cream (I’ve read where some people use lemon curd instead of whipped cream. I haven’t tried it, but plan to.)
- Fruit (I used blueberries and sliced strawberries)
- Preheat the oven to 250℉.
- Line a cookie sheet with parchment paper. Draw an 8 to 10 inch circle on the parchment paper. I use a sharpie to draw my circle and then flip the parchment over.
- Beat the egg whites until soft peaks form. (I recommend using a stand mixer.)
- Add the powdered monkfruit sweetener 1 tablespoon at a time. Blend well after adding each tablespoon. Continue beating until the egg mixture is glossy with stiff peaks.
- Beat in the vanilla, cream of tartar, and lemon juice.
- Spread the meringue onto the parchment paper. Be sure to build up the sides a bit and leave an indentation in the middle to hold the filling.
- Bake the meringue for 30 minutes at 250℉. Turn off the oven and leave the meringue in the closed oven for another 30 minutes. Place a wooden spoon in the door of the oven and leave the meringue there until it has cooled completely.
- Whip the heavy cream.
- Spoon the cream into the meringue shell.
- Top with fruit.