Low-sugar mini plum pavlovas
- September 2019
- Serves 10
- Hands-on time 30 min, oven time 1 hour 45 min plus cooling, simmering time 10 min
We’ve given a classic recipe a healthy makeover; these perfect plum pavlovas are a little lower in sugar – but you’d never know! Test them out on guests at your next dinner party.
Learn how to make and shape a stunning pavlova with our easy-to-follow video.
- 0.7g (0.1g saturated)
- 27.6g (26.1g sugars)
- 4 large free-range egg whites
- 150g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp cream of tartar
For the plum topping:
- 400g plums, stoned and cut into wedges
- Finely grated zest and juice 1 orange, plus extra zest to serve
- 2 tbsp runny honey
- 500g fat-free greek yogurt
- 1 tbsp chopped unsalted pistachios
You’ll also need…
- 2 large baking sheets lined with non-stick baking paper
- Heat the oven to 170°C/150°C fan/gas 3½. Whisk the egg whites and caster sugar in a heatproof bowl for 2 minutes with an electric whisk, then set the bowl over a pan of just-simmering water (make sure the bowl doesn’t touch the water). Whisk for 5 minutes until the mixture is stiff. Remove from the heat; whisk for 3 more minutes until the meringue cools. Whisk in the cornflour, vinegar and cream of tartar.
- Spoon the meringue onto the baking sheets in 10 mounds and use the back
of the spoon to make a dip in each. Put in the oven and immediately reduce the temperature to 120°C/100°C fan/gas ½. Bake for 1 hour 45 minutes, then remove. The meringues will harden as they cool.
- Put the plums, orange zest and juice, 1 tbsp of the honey and 2 tbsp water in
a saucepan. Simmer over a low-medium heat for 10 minutes. Lift the plums out and set aside. Turn up the heat and reduce the sauce until syrupy. Remove from the heat, stir in the plums, then cool.
- Mix the yogurt with the remaining honey. Top the meringues with the yogurt, plums and a drizzle of syrup, then scatter with orange zest and pistachios to serve.
Reducing the sugar in a meringue destabilises its structure, causing it to lose its shape. To combat this, we whisked the meringue over simmering water, which cooks the sugar and egg white and gives stability to the mixture. Cream of tartar also adds sturdiness, while vinegar and cornflour help give it a mallowy centre.
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