Friday, September 21, 2007


4 egg whites, room temperature
2 tablespoons ice cold water*
1 cup caster sugar (very fine baking sugar)
1 teaspoon vinegar*
1 teaspoon vanilla essence*
3 rounded teaspoons corn starch*
with your mixer on high speed beat egg whites 'till very stiff, Add cold water and mix in well. Trickle in castor sugar very gradually while still beating on high. Slow mixer speed and add vinegar, vanilla and corn starch, mix in well.
Line a cookie sheet with parchment paper. Dollop pavlova onto parchment papered trays bake mini pav’s at 300 deg for 30 minutes. (bake large ‘cake’ pav’s at 300 deg for 45 min) when the timer goes off, shut off the oven but leave the pav’s in the oven to cool, at least 2 hour.

Serve with whipped cream, passion fruit, fresh fruit and grated chocolate bars

* this is not a true tablespoon measurement… use a spoon you would put on your table!
** true teaspoon measurement

Recipe courtesy of Auntie Tam - who got it from Fiorenza Onekawa, her cousin in New Zealand

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