In this recipe
Directions
- Preheat your oven to 250°F
- Place your egg whites into a stand alone mixer bowl with the whisk attachment. Beat the egg whites until soft peaks form.
- Add the sugar and maple syrup to the egg whites and beat until stiff peaks form and the mixture is glossy – for about 7-8 minutes. Whip the egg whites for an additional two minutes for good measure
- Stir in the tapioca flour, vanilla and salt.
- Transfer the mixture to a piping bag and pipe mounds that are two inches tall. Use a spoon to make a slide indent in the center of the mound.
- Bake the pavlovas for 1 hour.
- Turn off the oven and let the pavlovas dry out for an hour before taking them out of the oven.
- To make the blueberry compote, add the blueberries, maple syrup, water and lemon juice to a small saucepan over medium heat.
- Simmer the blueberry mixture for 4-5 minutes and use a potato masher to gently mash most of the blueberries. Continue to simmer the compote for 3-4 minutes.
- Remove the saucepan from the heat and let the blueberry compote cool.
- Top the pavlovas with coconut whipped cream, blueberry compote and the Purely Elizabeth Blueberry Hemp Granola.