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.
TIP
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.
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3 comments:
It is the 'most delicious pavlova' i've ever tasted.
ok, so in a week or two when I am feeling brave, I am going to try this. But I have this funny feeling that mine will never come out as good as yours -cause you totally have pavlova down!
I'm not sure if I am missing something but I thought this was supposed to be gf. Malt vinager is not to my knowledge..is there an equally effective sub?
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