- 8 free-range egg whites, at room temperature
- 500 g caster sugar
- 2 t cornflour
- 2 t white vinegar
Preheat the oven to 130°C. Lay a silpad mat over a baking tray.
Beat the egg whites until they are just stiff with shiny peaks.
Gradually add the caster sugar, a few tablespoons at a time, beating until stiff and glossy.
Whisk in the cornflour and vinegar.
Spoon the beaten egg whites onto the silpad, then, using a spatula, spread the mixture into a rough circle.
Bake for 1½ hours then turn off the oven and leave the meringue inside until completely cool.
Cook’s note: We topped our pavlova with 1 cup cream (whipped to soft peaks with 2 T sifted icing sugar), lashings of home-made lemon curd and slices of fresh mango, but try our alternative suggestions (right) for other inspired topping ideas.
For our step-by-step slideshow on how to make the perfect pavlova click here: Perfect pavlova