I get many requests from friends for this recipe - so here it is in all it's simplicity!
Makes 1 large pavlova or 2 smaller ones:
6 Egg Whites (#7 eggs - large)
2 cups Castor Sugar
2 tsp Malt Vinegar
1 tsp Vanilla Essence
1. Beat egg whites with a pinch of salt until stiff enough to form a peak.
2. Add castor sugar gradually until the mixture is shiny and then add vinegar and essence.
3. Pile onto a non-stick baking sheet (3 1/2 inches), on tray, and bake at 150'C (300'F) for approximately 1 - 1 1/2 hours for 2 small and 2 hours for a large one.
4. Remove from sheet and cool on rack.
If you don't have a non-stick baking sheet, use waxed paper as follows:-
Cut paper to twice the size of the oven tray and sprinkle dull side with water and then fold over so the waxy dry side is now on the outside. Pile the egg white mixture onto this and cook as above but leave it on the tray for about two minutes before removing the paper.