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Wattleseed & Maple Pavlova
Written by -
Kevin Kapusi Starow
Great healthy alternative to an Australian classical dessert.
5
from 1 vote
Dairy Free
|
Gluten Free
|
Seafood Free
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Dessert
Cuisine
Non Specific
Servings
4
Difficulty
Advanced
Equipment
electric mixer
Silicon baking sheet
moulds
Ingredients
1x
2x
3x
▢
18.75
gm
Egg Whites Powder
-
Or just use 150 gm of egg whites
▢
131.25
gm
Water
▢
150
gm
Maple Syrup
▢
1
tsp
Wattle Seed Powder
▢
100
gm
Corn Syrup
▢
1
tsp
Corn flour
Instructions
Pre – heat the oven to 110 c.
Arrange your molds on a baking tray lined either with a silicon baking mat, or baking paper.
Heat the corn syrup to 120c
Whisk the egg whites & corn flour to stiff peaks in an electric mixer.
Mix together the corn syrup and the maple syrup
Add the syrup, whilst the machine is running, on a moderate speed.
Once the liquid has been incorporated, continue to mix till cool, there should be a glossy sheen to the surface.
Fill the molds with the mix, and cook in the oven for 45 mins – 1 hour, depending on the size of the Pavlova.
Remove from the oven and allow to cool.
Top with a
Greek yoghurt
, and decorate with desired fruits.
Notes
Serving suggestion would be a
Provencal Tart
, try them together today
Keyword
Australia, bush tucker, bush tucker food, classic dessert, maple syrup, pavlova, wattleseed
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