Christmas Bakes: Nickie's Best Pavlova

6x room temp egg whites (size 7)
Pinch salt
1½ cups caster sugar
3 tsp cornflour
1 tsp white vinegar
1½ tsp vanilla extract with seeds
Cream & fruit for topping

Preheat your oven to 150C. Soak a paper towel in white vinegar and wipe out bowl and whisk until spotless. Line a tray with a round piece of baking paper.

Whisk together the egg whites and salt until stiff peaks form.  Gradually add sugar, 1 tablespoon at a time, and whisk after each addition for about 1 minute, until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking.

After the last of the sugar has been added, whisk on high for 3 minutes. The
mixture should be very thick and glossy. Combine the cornflour, vinegar and vanilla together in a small bowl. Add to the meringue mixture and whisk until just combined.

Scoop out the meringue mixture onto the lined tray, forming a circle roughly 8-9" in diameter. Use a spatula to gently start shaping your pavlova. Start at the bottom and make nice neat lines moving toward the top of the pavlova.

Reduce oven temperature to 120C and place pavlova in the oven on the middle shelf. Cook for 1h to 1h15m, until pavlova is lightly browned. Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours, until the pavlova is cooled down completely.

Ice with vanilla bean whipped cream on top and add your favourite toppings. Nickie loves kiwifruit slices, passionfruit pulp and fresh berries. Divine!

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