- 3 egg whites
- 3/4 cup caster sugar
- 1 tsp corn flour
- 1/2 tsp white vinegar
- lactose free cream
- passionfruit pulp
- raspberry pulp
- dark chocolate shavings
Preheat the oven to 135C.
In a large mixing bowl, add the egg whites and whisk them with an electric hand mixer until frothy and stiff.
Add the caster sugar and continue whisking on high speed until the mixture is shiny and it has formed peaks. You should be able to rub a small amount of mixture between your fingers and it not feel grainy.
Sprinkle the corn flour and vinegar over the mixture and fold it through.
On a lined baking sheet, spoon the mixture into 8 small mounds and bake in the oven for an hour. The pavlovas should have expanded in size, and be crisp on the outside and slightly golden.
Top with your favourite low FODMAP toppings: lactose free whipped cream, passionfruit and raspberry pulp, and dark chocolate shavings.