Pavlova is as 'light as air' and a great way to use leftover egg whites. The classic Australian/New Zealand dish is actually quite easy to make, as long as you follow some easy tips.
to 8 serves
flat baking tray
of fine castor sugar
Fruit or topping of your choice
Preheat the oven to 150°C.
Whisk the egg whites until soft peaks form.
Continue whisking the egg whites and add the sugar, little by little, until they become glossy.
Sift the cornflour over the egg mixture and mix it in.
Fold in the vinegar.
Heap the egg white mixture onto a lined baking tray. The 'heap' should have an approximate circumference of 18 cm.
Place the tray in the middle of the oven and immediately turn down the heat to 120°c. If your oven runs hot, turn it down to 100°c.
Bake for one hour, then turn off the heat, keep the door closed and leave the pavlova in the oven until the oven completely cools. This will normally take about an hour.
Spread with whipped cream and top with fruit of your choice.
Do NOT open the oven door until the oven is completely cool. This will normally be about one hour after turning off the heat but might vary depending on your oven.
Australian national dish, leftover egg whites
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