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Strawberry Pavlova (Gluten-Free)


Gluten-Free Pavlova (photo courtesy of imcountingufoz)

Pavlova is a dessert with a meringue base that was created in honor of the ballet dancer Anna Pavlova when she was touring in New Zealand and Australia. The main ingredient  that separates pavlova from a normal meringue, is the addition of cornstarch and vinegar to the egg white mixture. The cornstarch, egg and vinegar creates a chemical reaction which results in a fluffy, marshmallow center.

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Strawberry Pavlova Cupcakes (Gluten-Free)

Ingredients:

  • 1 cup fresh (organic) strawberries, cut in bite size pieces
  • 2 tablespoons sugar
  • 4 egg whites, at room temperature (they will separate easier if they are cold)
  • 1 cup superfine or regular sugar
  • 1 2/3 teaspoons gluten-free vanilla extract
  • 2 tablespoons  gluten-free cornstarch
  • 2 teaspoons gluten-free rice wine vinegar
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioner’s sugar

To Make:
  1. Preheat oven to 300 F degrees. Mix strawberry pieces with 2 tablespoons of sugar. Set aside. Place 12 muffin liners in a muffin tin, set aside.
  2.  In a the bowl of an electric mixer fitted with the whisk attachment (or in a medium bowl with a hand-held mixer), whisk eggs until stiff peaks form. With mixer still on high, gradually add in one cup of superfine sugar, about a tablespoon at a time. Keep whisking until egg whites are stiff and glossy. Mix in 1 teaspoon of vanilla, and whisk until just combined. Whisk vinegar and cornstarch into the mixer and whisk until just combined.
  3. Spoon meringue mixture into prepared muffin liners until mixture just overflows the top of the liners. Use the back of a spoon to fluff out the meringue to create smooth little peaks. Or you can simply use a standard sized ice cream scoop to fill the liners, which also looks pretty.
  4. Reduce oven temperature to 220 degrees, and bake for one hour. Turn off oven and allow to cool completely as the oven cools.
  5. Whip cream together with confectioner’s sugar and  2/3 teaspoon of vanilla until soft peaks form. Gently cut the tops off the cupcakes and fill with a dollop of whipped cream and a spoonful of strawberries.
*Tip: Strawberries can be substituted for kiwi, raspberries or any fruit you prefer.

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Last December, I was horribly sick. Suddenly, questioning gluten; I didn't eat any. The change was beyond enormous, and I could not ever bring myself to voluntarily eat it, again. It was as if I was finally, not being electrocuted! A nasty, blistering rash went away, at the same time. Now, I am ...

Same here. Our doctor told us that my daughter does not have celiac right after the endoscopy. We were overjoyed. 2 weeks later, they called and gave us the test results, and that she does have celiac. I would wait at least until the actual results before worry about next steps.

Peanut butter is always my breakfast when I want to stay full for a while. When I am in a rush, I just eat a spoon of peanut butter and a glass of milk with some fruit. When I have a bit more time, I make toast with peanut butter. Cereal doesn't keep me full in general. I know you said you ...

My GI said the same thing, but he warned me that we would have to wait for the pathologist's report. Guess what? The report showed moderate to severe patches of intestinal damage. So, hang in there and just wait for those results.

What sort of side effects did you have? I feel like I still have acid every morning, upset stomach, bloating, burping, and poor tolerance to most food.