© Julie
Photo by Julie O’Malley


5 large egg whites
pinch of salt
1 1/4 cups caster sugar

1 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla

# Preheat oven to 200 C.
# Beat egg whites and salt until stiff in a clean, dry bowl. Gradually add sugar and beat until thick and creamy. Add remaining ingredients and beat until just combined.
# Spray oven tray with oil, and cover with baking paper. Arrange meringue mixture on baking paper, forming into a circle about 16cm in diametre, and smooth sides and top with a spatula. Place in centre of oven and immediately turn oven down to 120C and bake for 1 1/4 hours.
# The pavlova will increase in size to about 22cm in diametre and rise.
# Turn off oven and allow pavlova to cool before removing.

Small Pavlova

2 egg whites
pinch of salt
2/3 cup caster sugar
1/2 tsp cornflour
1/4 tsp vanilla
1/2 tsp white vinegar

# Follow above instructions but form into a smaller circle and bake for 45 minutes.

© Julie
Photo by Julie O’Malley

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