Pretty Pavlova
Elements
* 6 large egg whites, at room temperature* 1.5 cups superfine/caster sugar
* 1 tablespoon cornstarch
* 2 teaspoons distilled white vinegar
Instructions
Preheat the oven to 125c/250f. Trace an 8inch/20cm circle onto parchment/baking paper. Place the baking paper onto baking tray. In a bowl, with an electric mixer, beat the egg whites until soft peaks form, about 10 minutes. Gradually beat in the sugar, 1 tablespoon at a time, beating well until the sugar is dissolved and the meringue is thick and glossy. Add the cornstarch and vinegar and whisk until combined. Pile the meringue onto the traced circle, shaping it into a large round disc. Bake until dry to the touch, about 1 and a half hours. Turn off the oven, open the door and leave to cool completely.
Of course we all have our own ways of dressing a Pavlova, go with whatever fruit or berries that are in season to your liking. A good old fashioned whipped cream, kiwifruit, strawberries & passionfruit is always a hit, as is sliced mango when in season.
Optional:
We used 1 teaspoon of pink food colouring to the last spoonful of sugar. To serve we decorated with freshly whipped cream, sliced green grapes & pretty rose petals
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Source: www.Aingredients.com.au
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