6 egg whites
1 and a half cups castor sugar
1 and a half teaspoon vinegar
1 tablespoon cornflour
Whisk the egg whites in a mixer or with a electric beater until soft peaks are form.
Gradually add in the castor sugar while whisking.
This is an essential part of the meringue.
The slower you add the castor sugar, the airier the meringue will be and that’s what we aiming for.
Once all your castor sugar has been added, continue whisking for about 5 minutes, until the meringue is thick and glossy.
Lastly make a paste with the vinegar and cornflour and add it to your egg white and give it one last whisk.
Transfer your meringue to a tray lined with baking paper and make your desired shape.
If it’s a big Pavlova spoon out your shape but if you making smaller ones, pipe out your rounds.
Bake your Pavlova in a preheated oven of 120 degrees for 1 hour.
After the hour turn your oven off, leave the door closed and allow to cool overnight.
Tip Pavlova does not do well adjusting to heat so it’s important that you cool it overnight.
Meringues are best baked in cooler weather, therefore in our summer, it’s best bake the night before.
Decorate before serving with fresh cream, lots of fresh fruit and Drizzles of caramel or melted chocolate.
Pipe small rounds and do a snack platter
Do a big round
Do a big heart
Colour your meringue
Do a chocolate meringue
Do a Pavlova with lemon curd
Do a meringue stack
Make a meringue Swiss roll