How to make a Perfect Pavlova

🧂 Ingredients

• 6 Egg whites
• 1½ cups Caster Sugar (330g or 11.6 oz)
• ¼ tsp Cream of Tartar
• 300 ml Cream
• ¼ tsp Vanilla Extract
• 2 tbsp Caster Sugar
• Fresh fruit or shaved chocolate or crushed Peppermint Crisp for a classic Aussie Pav

Instructions

• 1 Preheat oven to 120°C/245°F or 110°FF
• 2 Line a baking tray with baking paper and draw a 23cm circle on the paper. Turn
  the paper over, with the circle facing down
• 3 In the bowl of an electric mixer, beat egg whites and cream of tartar on medium
  speed, until soft peaks form
• 4 Gradually add the caster sugar, 1 tablespoon at a time and continue beating for
  30 seconds between additions. Once all the sugar has been added, keep mixing
  until meringue is smooth and glossy. All up, it will take around 10 minutes of
  mixing.
• 5 Take a small amount of meringue with your finger and wipe underneath the corners
  of the baking paper, sticking it to the baking tray.
• 6 Place mixture onto the tray, within the circle, then use an offset spatula
  [https://amzn.to/3c0Kwuz] to form the mixture into a high circle, creating
  furrows along the edges.
• 7 Bake for 80-90 minutes, until shell is firm. If you need to check the crispness
  of the shell after this time, very quickly open the oven and tap the sides,
  closing the door immediately.
• 8 Once cooked, turn oven off and leave pavlova to completely cool inside the oven.
• 9 Place cream, vanilla and sugar in a mixing bowl
• 10 Using a hand whisk, or stand mixer, whisk ingredients until stiff peaks form
• 11 Gently spread cream on top of pavlova
• 12 Decorate your Pavlova with fresh fruit in season (strawberries, blueberries,
  passionfruit, raspberries, peaches...) or for a truly country Aussie Pav, crush
  a Peppermint Crisp bar and sprinkle it over the top.

Nutrition Info