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Pavlovas
Delicious light meringue like dessert free from fat and full of flavour. Make them into nests and top with whipped cream and fresh fruit.
Author Kerrie @ Family Food and Travel
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4
egg whites
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1
cup
white sugar
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1
tbsp
cornstarch
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1
tsp
white vinegar
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1
tsp
vanilla
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*Tip: use clear vanilla if you would like pure white pavlovas
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Make sure oven rack is in bottom 1/3 and preheat to 250C.
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Beat egg whites in a bowl using an electric mixer (or stand mixer) on high until soft peaks form (approximately 2 minutes).
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Continue beating on high adding the sugar in small batches. Beat until glossy peaks form and sugar is completely dissolved (approximately 2 minutes).
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Beat in cornstarch, vinegar and vanilla until fully mixed.
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On a parchment lined cookie sheet drop 6 mounds of pavlova. Flat with the back of a spoon and push up the sides to form little nests.
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Bake for 1 hour and 15 minutes until tops are crisp and dry (but not browning).
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Turn oven off and allow pavlovas to 'dry' for an hour.
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Cool completely.