It’s summer in Sydney and nothing says it’s hot in the city better than a pav.

Based on Stephanie Alexander, The Cooks Companion

  • 4 egg whites
  • pinch of salt
  • 250g caster sugar
  • 2 tsp cornflour
  • 1 tsp white-wine vinegar*
  • few drops pure vanilla
  1. Preheat oven to 180C and line a baking tray with baking paper
  2. Beat egg whites with salt until satiny peaks form
  3. Add the sugar a tablespoon at a time**
  4. Sift over the cornflour and add the vinegar and vanilla and then fold through gently
  5. Mound onto the baking tray into a 20cm circle
  6. Place in the oven and immediately drop the temperature to 150C.
  7. Cook for 1 hour 15 minutes, turn the oven off and leave the cool completely

Serve with whipped cream and fruits of choice, although in our house passionfruit is compulsory.

Tips: if syrupy drops for on the surface of your meringue you’ve overcooked it; if liquid oozes from the meringue it’s undercooked – it’s a trial and error process with your oven.

* I just use standard white vinegar
** Stephanie’s recipe stipulates a third of the sugar at the time

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  • Fairlie

    I always use that recipe when I make a pavlova…I figure if anyone can get it right, Stephanie can. But despite making it at least 15 times, I'm still stuck in the trial and error pahase. More error than trial, I would say. I just can't seem to strike on the right length of cooking time.

  • Badger

    My dad absolutely loves pavlova and has requested one for his birthday, which is Friday. It's SO humid here right now, though, and berries are out of season. I'm afraid to make one for fear it will suck. Maybe I'll promise him one for Father's Day instead.