For Clara’s school snack, they made a mini cake using rice cake and whipping cream and berries.  I made meringue cookies instead and it actually turned out great!  Clara has been eating this for the past three days…

Ingredients

For Meringue:
1 (35g) egg white
pinch (0.1g) cream of tartar
pinch (0.1g) salt
1t (4g) Truvia
1/4t (2g) fresh lemon juice

For whipped cream:
1/4C (60g) Organic Valley Heavy Whipping Cream
1t (4g) Truvia
Optional: 1/4t (1.5g) vanilla flavor, Frontier alcohol-free (or any other flavor such as Bickford strawberry flavor)

Topping:
1-2oz (28-56g) berries  (in the calculation, i used 28g of raspberries and 19g of blueberries)

Directions

Whip egg white until stiff peak forms.  Add cream of tartar and salt and mix.  Add 1t(4g) of Truvia and mix well.  Add lemon juice and mix well.

Pipe out 6 of 2inch circles (or 3 of 4inch circles).  Bake at 230 for 30-40 minutes.  Let it cool.  When it is done cooling, the outer shell should be crispy and the inside will be marshmallow-like texture.

Whip cream and truvia (1t, 4g) in a small bowl.  Add vanilla flavor and mix well.

Once the meringue cookies are cooled, spread the whipped cream and top it with berries.

Notes

It is helpful to draw the circles on bottom side of the parchment paper for guidance.

The recipe makes 6 small (2in) or 3 large (4in) pavlovas

Approximate Ratio 2.5:1
Calories 257