Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a sheet pan with parchment. Beat egg whites until stiff peaks form. Add allulose slowly in 2 additions. Add vanilla and beat 1 more minute until peaks are very stiff. Fold in cream of tartar and cornstarch.
- Spread mixture into 6 circles on parchment, creating a slight dip in the center of each. Place in oven and immediately reduce heat to 200°F. Bake until firm and dry, about 90 minutes, rotating halfway through. Turn oven off and let pavlovas cool inside with door closed. Store tightly covered up to 2 days.
- Make curd: in a bain-marie bowl, whisk together egg yolks, whole egg, and erythritol. Add cranberry juice, orange zest, and salt. Whisk over simmering water until mixture thickens, doubles in volume, and holds whisk lines, 5 to 10 minutes.
- Strain curd through a fine-mesh strainer into a bowl, discarding zest. Set bowl in an ice bath and cool until just warm. Whisk in butter thoroughly.
- Top each pavlova with a generous spoonful of cranberry curd. Sprinkle with pomegranate seeds and serve.
Nutrition
Notes
The key to pavlovas is the temperature drop from 350°F to 200°F immediately after placing them in the oven - this creates the crisp shell and marshmallow interior. Nutrition is estimated per pavlova.