i’m not gonna lie. last week was rough.
as a result of sleeping oddly with my little one for months, and carrying her now 25 pound body around most of the time, a wicked neck and shoulder spasm left me unable to move my head. and was crazy painful just moving anything. and then on came a bout of vertigo and a migraine. and of course, my husband left to go out of town, so i was on my own with to parent, feed, clean, and teach our three kids.
i am eternally grateful for icy/hot patches, forced stillness, my occasional babysitter, my mostly helpful 9-year old, epsom salt baths, chiropractors, massage therapists, and time. and my kids’ ipads. i’m recovering. and can move a bit better. despite of the fact that the world still spins a little when i do.
i recently read an awesome tweet that sums it up… “You know you’re getting old when all of your injuries are a result of ‘sleeping weird'”.
pretty much.
so a super simple dessert is called for. nothing difficult, but some easy whipping. whipping eggs. whipping cream. easy peasy.
i’ve sweetened these meringues partly with coconut sugar, which reduces the white sugar, gives the meringues a pretty color, and a delicious cooked sugar flavor. whipped cream and some pretty fruits make these coconut sugar pavlovas with blood orange and red currants so lovely and delicious, you’ll almost forget all that ails you.
need an easy #gfree dessert? these coconut sugar pavlovas with blood orange & red currants are it! Click To Tweet
Coconut Sugar Pavlovas with Blood Orange and Red Currants
Ingredients
- 3 egg whites
- 1/4 cup sugar
- 1/4 cup coconut sugar
- 1 1/2 teaspoons arrowroot starch or cornstarch
- 2 teaspoons vanilla paste or extract
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- whipped cream
- blood orange slices
- red currants
Instructions
- Preheat oven to 350°.
- Beat egg whites with mixer on high until soft peaks.
- Add sugar and coconut sugar, slowly, while mixer runs on high. Beat to stiff peaks. Stir in vanilla, vinegar, and salt.
- Spoon meringue onto a baking sheet lined with parchment paper into six (4-inch) circles, making a slight well in the middle.
- Place in oven and immediately reduce heat to 300°. Bake for 25 minutes. Turn off oven and leave meringues in oven an additional 25 minutes or until meringues are crisp.
- Spoon whipped cream, sweetened or unsweetened, in center of meringue well. Top with blood orange slices and red currants.
