Kiwi and Raspberry Pavlova is a delicious and decadent dessert made with egg whites. Totally gluten-free topped with whipped cream, sweet raspberries, kiwi and a drizzle of honey.
If I really want to impress my friends and family, I make a pavlova! They are just so pretty look at and they are not as complicated to make as you may think!
Making a pavlova is pretty easy and relatively fool-proof! The results: crunchy on the outside and as fluffy as a marshmallow inside. Topped with luscious whipped cream and gorgeous kiwis and raspberries...this is a dessert to IMPRESS!!
You could decorate your pavlova with whatever you prefer: fresh berries, cooked pears or apples (very fall!). For the chocolate lovers: you could add cocoa powder to the meringue and top with chocolate and cream...a chocolate pavlova delight!
The pavlova is as fluffy as a cloud and very delicate! Be super careful (it's very fragile!) when you remove it from the parchment paper.
Important to remember: When the egg whites have quadrupled in volume, that is the time to add the sugar just a little bit at a time and keep on beating! and adding them slowly while whipping the mixture continuously. Even more important, when they are whipped to perfection...don't wait to bake them. It's important to get them shaped on your pan and put in the oven. No hesitating.
My very important tip for you: let it cool completely on the pan before transferring to your serving plate. I didn't wait the most recent time I baked it and my pavlova did break apart a bit before I had a chance to decorate it. Luckily, nobody complained! Even not so perfect to look at...it was perfection to taste!
What is the difference between a meringue and a pavlova?
A meringue is a mixture of whisked egg whites and sugar and a pavlova is a type of meringue. Pavlovas have a marshmallow-like center from the cornstarch.
How Do I Know My Pavlova Is Done?
The pavlova will look dry and pale when it is perfectly baked. When you insert a skewer into the meringue it will have a sticky almost like marshmallow consistency.
Healthy Chicken Patties
- 1 large saute pan
- 1 grill pan
- For the chicken patties:
- 1 lb ground chicken or ground turkey
- 1 bunch scallions sliced thin, plus some slices to garnish
- 1 large egg
- 1-2 Tbsp coconut aminos
- 2 Tbsp coconut flour optional- acts as a binder
- 1 tsp garlic powder or chopped fresh garlic, use a little more if you like garlic flavor…I used both
- ½ teaspoon sweet paprika or hot (if you like the heat)
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 3-4 Tbsp extra-virgin olive oil or avocado oil or another mild flavored oil, for the pan
- For the spicy aioli:
- ½ cup avocado oil mayonnaise
- 1 Tablespoon hot sauce Whole30 + Paleo friendly
- additional toppings:
- limes to garnish
- scallions to garnish
- pickled cucumbers
- pickled or sliced red onion I had some of my mom's homemade pickled onions
- sliced jalapeños or use sweet peppers
- sliced tomatoes
- lettuce for wrapping
- buns low-carb or keto buns for paleo/keto...regular buns if you're not low-carb
- Heat the pan: Place a saute' pan (or grill pan) over medium-high heat. Add some extra-virgin olive oil (or avocado oil).
- While the pan heats up, prep the patties. Keep an eye on the pan, and lower heat if it's heating up too quickly. But it only takes a few minutes to prep the burgers, which is enough time for the pan to heat up.
- Prep the patties: In a medium bowl, add the ground chicken, scallion slices, egg, coconut aminos, coconut flour (optional, but it helps it bind together), garlic powder, paprika, salt and pepper. Use a large spoon to mix it all together (you could also use your clean hands to combine it all together).
- Sprinkle a little bit of coconut flour on a plate (have a little bit extra in a small bowl next to the plate). Wet your hands slightly and form the meat mixture into patties (form 6-7 smaller patties or 4-5 larger patties). Place the burgers on the flour and gently pat some on both sides. Use the coconut flour to help you form the patties, taking care not to use too much of the flour. Just a sprinkle on both sides helps form the patties.
- If you lowered the stove top heat, raise the heat of the pan back to medium/medium-high(if it cooled down too much as you prepped the burgers, if it’s still nice and hot, leave it. Mine smokes way too much if I leave it on the higher heat). Every stove is different, so you'll know which temperature is right for your pan.
- Turn the pan around so the oil will spread evenly on the surface.
- Cook the patties: Add the burgers to the pan when it’s nicely heated up. Use a spatula to gently flatten each burger.
- If needed, lower the heat a bit (every stove is different, so adjust heat to what works for your pan).
- Cook for about 5 minutes (without turning, if using grill pan, that helps get the grill marks and helps it from sticking to pan) on each side, or until it reaches an internal temperatures of 165F. Total cooking time will be 6-8 minutes per side. Just be sure to not flip the first 5 minutes so it will get nice color and grill marks (if you're using a grill pan). If you have a splatter screen, it really helps so you stay safe from any oil splatters while the patties are cooking up.
- Make the spicy aioli:
- The spicy aioli comes together in a minute.
- In a small bowl, mix together the mayonnaise and hot sauce until combined. Adjust the hot sauce to your taste. Just a drop will make it mildly hot. If you can handle the heat, add more to your taste.
- To serve: Serve with the spicy aioli and green sides (and wrap with lettuce or buns). Enjoy!
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Ground chicken: you could sub ground turkey if you can't find ground chicken. Flour: I used coconut flour to bind it.
Spices: spice up the burgers the way you like it.
Pan: I use my saute’ pan, cast iron skillet or a grill pan (you could also grill outside on your grill). Store: Store any leftovers in the refrigerator in an airtight container for up to 5 days. Freeze: If you’re making these for meal prep (double the recipe, these burgers will go fast!), freeze when they’ve completely cooled down. Wrap in plastic wrap and store in a zipped lock freezer bag or airtight freezer storage container for up to 2-3 months.