Pavlova
4 egg whites
1/4tsp salt
1C castor sugar
2tsp cornflour
1tsp white vinegar
1/4tsp vanilla essence
whipped cream & fruit to serve
1. Preheat oven to 180C and cut out a large circle (~26cm/10") from baking paper. Beat together egg whites & salt with an electric mixer until peaks form. Gradually add sugar until meringue becomes shiny. In a separate bowl, mix together cornflour, vinegar & vanilla essence, and add to meringue until it disappears.
2. Stick circle of baking paper to a baking tray with a little oil spray or water, pile meringue mixture onto tray and spread out, smoothing the sides. To make mini pavlovas, lightly spray 12 mini muffin pan holes with oil and divide mixture evenly amongst them.
3. Reduce heat to 150C and bake for 80 minutes (15 minutes for mini pavlovas). Turn oven off and leave pavlova inside to cool, with the door ajar.
4. When ready to serve, top with whipped cream & fruit.
(Source: Pavlova dish)
