Pavlova
Servings 10
Equipment
- standing mixer
- Oven baking tray
- Spatula
Ingredients
- 5 egg whites
- 200 g caster sugar
- 1 tbsp cornstarch
- 1 tbsp white wine vinegar
Instructions
- Pre-heat your oven to 150ºC and line your baking tray with baking paper.
- Place egg whites into the bowl of your standing mixer and attach whisk attachments. Start whisking on medium speed. Don't use high speed as that would incorporate too much air and your meringue wouldn't be stable. Slow speed will require more patience and time but it will give you great results.
- As soon as egg whites start to foam start adding your sugar one spoon at the time. Make sure all the sugar has been incorporated before you adda another spoon.
- Mix cornstarch and vinegar in small bowl and pour into your meringue once you reach stiff peaks. Give it one final quick whisk to incorporate everything and shape your pavlova on your prepared baking tray. You can use title bit of the meringue on the corners of the baking paper to stick it to the baking tray. You can just transfer on the paper and shape into a circle or you can use piping bag and pipe your meringue with different tips and different shapes.
- Once your Pavlova is ready place it into your pre-heated oven and turn the oven down straight away to 100-120ºC (all depends on your oven) and bake for about an hour and a half. If your temperature is too high your meringue is going to turn slightly beige colour. I prefer to bake lower and little bit longer if necessary to have nice white Pavlova at the end.
- It is important not to peak into the oven and leave it in the oven to cool overnight without opening the door. You can make it on the same day and slightly open the oven after baking (leave wooden spatula in the doors to keep them just ajar). The risk of opening the door more is cracking or collapsing. Some cracks are normal and nothing to worry about.
- Decorate with whipped cream and fresh fruits. You can also add fruit sauce for extra tang.