{"id":3509,"date":"2016-12-20T16:29:59","date_gmt":"2016-12-20T08:29:59","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3509"},"modified":"2016-12-20T16:29:59","modified_gmt":"2016-12-20T08:29:59","slug":"paleo-pavlova-wreath","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/paleo-pavlova-wreath\/","title":{"rendered":"(paleo) Pavlova wreath"},"content":{"rendered":"

PHOTO TO COME<\/p>\n

I have wanted to make a paleo “pavlova” wreath since I started this way of life many years ago.\u00a0 I think I can adapt many things to “become paleo” however I may have met my match……for now.\u00a0 Not that this recipe is a\u00a0failure, it just isn’t as perfect as I would like, and here’s why.\u00a0 I want a crunchy exterior and soft interior that all melts in your mouth.\u00a0 After using 18 egg whites and trying different combinations of heated eggs, heated maple syrup, cold of both, coconut sugar ground or not (you get the idea), I finally had something that I am happy enough to share.\u00a0 It has a soft marshmallow texture that melts in your mouth and begs you to take another bite.<\/p>\n

I learnt A LOT during this process and can’t wait to resurrect this recipe and make it even better. I hope you enjoy this version. Whether it is a last minute gift idea or for your own pleasure, you should try these.<\/p>\n

(paleo) pavlova wreath\u2013\u00a0serves 6-8 (recipe by Fiona at Food 4 Thought).<\/p>\n

Ingredients
\n5 – 6 egg whites (approx. 180 – 200g in total)*
\npinch salt
\n125g\u00a0pure maple syrup
\n1 tablespoon tapioca flour
\n1\u00a0teaspoon vanilla extract or paste
\n1 teaspoon lemon juice<\/p>\n

Preparation
\nPreheat the oven to 150\u00b0C (fan-forced).\u00a0 Line\u00a0a baking tray with\u00a0non-stick paper.\u00a0 Turn the paper upside down and use a plate or bowl to trace around to create a circle, then use a smaller plate or bowl to trace in the centre.\u00a0 I used 24cm diameter for my larger circle and 14cm diameter for the smaller one.\u00a0 This will give you a ring shape that will allow you to create your shape.\u00a0 Turn the paper over so that the tracing is underneath the paper, that way your ingredients won’t touch it.<\/p>\n

Before starting this recipe I recommend you do a vinegar wash on your bowl and butterfly.\u00a0 I place the butterfly whisk into position in the mixing bowl, add 1200g of boiling water from my kettle along with 200g of white vinegar (the cheapest you can find) and heat for 6 min\u00a0\/ <\/strong>90\u00b0C\u00a0\/ <\/strong>speed\u00a01.\u00a0 <\/strong>Carefully remove the butterfly, empty contents of the bowl, dry everything thoroughly, replace mixing bowl into position and use the turbo function for 1 – 2 seconds to remove any excess water from under the blade.\u00a0 This will ensure the bowl is as clean as possible.\u00a0 Dry mixing again and get ready to start.<\/p>\n

Insert butterfly into\u00a0mixing bowl and leave MC off.\u00a0 Place a jug or bowl on top of the lid and measure the maple syrup.\u00a0 Set this aside.\u00a0 Place egg whites and salt\u00a0into mixing bowl and whisk for 3 – 5 min \/ speed 3 <\/strong><\/strong>until egg whites become\u00a0stiff.\u00a0 Keep an eye on them and don’t over whip them. \u00a0Scrape the sides of the mixing bowl with the spatula.<\/p>\n

Set the\u00a0machine for\u00a03 min \/ speed 3 <\/strong>and slowly pour the maple syrup through the hole in the mixing bowl lid.\u00a0 This should take a minute or so.\u00a0 Then add the tapioca flour a teaspoon at a time, then vanilla and lemon juice.\u00a0 Continue mixing until time runs out.<\/p>\n

Remove the butterfly whisk from the bowl and set aside.\u00a0 Remove stiffened egg mixture from bowl and shape into a ring on the paper.\u00a0 Smooth out if you like or leave it a little rough.\u00a0 If there is excess mixture on the butterfly, once the mixture has been removed from the mixing bowl, place the butterfly whisk into position and mix for 5 sec \/ speed 4<\/strong>.\u00a0 This should spray everything off the blade and allow you to scrape it from the mixing bowl.<\/p>\n

Once shape is complete, place into oven and immediately turn oven down to 110\u00b0C (fan-forced), bake for 45 – 55 mins, until golden brown.\u00a0 Once cooked, allow to cool slowly in the oven with door propped slightly open (use wooden spoon).<\/p>\n

Leave overnight before decorating with whipped coconut cream and fruit of your choice.<\/p>\n

Add your favorite toppings!<\/p>\n

My tips: *I found it didn’t matter what temperature the egg whites were at.\u00a0 If they were at room temperature they whipped up quicker, however if they were cold I whisked them longer and got the same result.\u00a0 *The cooking time will depend on your oven.\u00a0 My oven tends to cook quite hot.\u00a0 If you know your oven is a little cooler then cook it at 120\u00b0C and keep an eye on it.\u00a0 You will find this will go quite golden because we used maple syrup.<\/p>\n

ease: 7\/10.\u00a0\u00a0<\/strong>Egg whites can be like computers, they tend to have a mind of their own\u00a0 and you can never explain why it works one day and not the next.
\nprep time:\u00a010 minutes\u00a0<\/strong>
\ncooking time:\u00a050 minutes\u00a0<\/strong>
\ntotal:\u00a060 minutes <\/strong>+ cooling time<\/p>\n

taste: 8\/10<\/strong>\u00a0The flavour of this is delicious, i8t is just the texture that I would like to try and improve on.\u00a0 \":)\"<\/p>\n

would I make it again:\u00a0\u00a0<\/strong>Yes, for special occasions….and to try it again \ud83d\ude42 <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

PHOTO TO COME<\/p>\n

I have wanted to make a paleo “pavlova” wreath since I started this way of life many years ago. I think I can adapt many things to “become paleo” however I may have met my match……for now. Not that this recipe is a failure, it just isn’t as […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,57,81,58,28,72,71,65,27],"tags":[6,127,4,128,101,141,140,135,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3509"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3509"}],"version-history":[{"count":6,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3509\/revisions"}],"predecessor-version":[{"id":3515,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3509\/revisions\/3515"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3509"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}