3 large [size 7]or 4 smaller [size 6] egg whites. - [keep yolks for making lemon honey or mayonnaise, or cook and sprinkle over salads] 1 & 1/4 cups sugar - either plain or caster sugar 1 tsp vinegar 1 tsp vanilla 3 tsp cornflour. 3 tsp water
Separate eggs, beat until stiffish, add sugar gradually until dissolved and mix is stiff, add other ingredients separately while beating. Pour and scrape and shape onto a baking tray, preferably lined with moistened baking paper and sprinkled with cornflour. In preheated oven Bake at 120 deg c for 1 hr, turn off oven, and remove when cold. Enjoy. This one has a soft centre and crisp outside.
madj,
Dec 24, 10:03pm
sorry I posted a 6 egg one and not a 4 egg one. I will look into my recipe folder and see what I have.
Interesting article but it does make pavlova cooking quite a science. Also the article says not to use fan bake. I've just moved into a new home & to my surprise the oven has 2 choices. grill or fan bake only. So it was with trepidation I made a pav a couple weeks ago, the 1st thing cooked in my brand new oven. It came out perfect. Standard recipe; 4 egg whites room temp beaten til stiff slowly add cup & 1/4 caster sugar then 1tsp white vinegar, 1 tsp vanilla & 1 tab cornflour Have oven pre heated to 180 then when put the pav in turn down to 100 for 1 hour then turn off & leave in over night.
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