Pavlova Recipe
(Printable Recipe)
Serves 8 | Calories 213 | Fat 0g | Protein 3g
Carbs 50g | Sugar 50g | Sodium 41mg
Recipe
6 Egg Whites
Pinch of Salt
400g | 1 3/4 Cup Castor Sugar (fine sugar)
10ml | 2 Teaspoons Cornflour (Cornstarch)
5ml | 1 Teaspoon Vanilla Essence
5ml | 1 Teaspoon Vinegar
5ml | 1 Teaspoon Boiling Water
Directions
Separate eggs, reserving the whites. The yolks will last in the fridge for 2-3 days to be used for something else. Add a pinch of salt to the egg whites and beat until they form stiff peaks using a stand mixer or a hand mixer. Start to gradually add the sugar a spoonful at a time, beating well in between each addition. It can take up to 10 minutes to add all of the sugar so just be patient. When adding the last of the sugar add in the cornflour at the same time. Continue to beat until all of the sugar has dissolved. You can test this by taking it between your fingers, if it feels gritty it hasn’t all dissolved. Add the vanilla, vinegar, and boiling water and beat for a minute longer. You should be left with a smooth and glossy mixture. Spoon out on a baking sheet and shape into a cake shape. The pavlova doesn’t rise so whatever shape you make it, that is what it will bake like. Place into a 120 degree celsius or 250 degree Fahrenheit for 1 hour and 40 minutes. When the pavlova has finished baking turn the oven off and let it cool for 3-4 hours or until the oven is cold. During this process do not open the oven, sudden temperature changes can cause the pavlova to collapse. When cool top with whipped cream and your choice of fruit.
Equipment
Carina xx