This can ofcourse be used to make one big pavlova or like I did here, mini pavlova’s.
8 egg whites
450g castor sugar
2 teaspoons cornflour (AKA Maizena)
2 teaspoons vinegar
1 teaspoon vanilla essence
1 vanilla pod OR 1/2 teaspoon vanilla paste (optional)
as desired, I used woolworths_sa long life whipping cream which holds really well, whipped with vanilla extract. Then topped with strawberries, kiwi and melted choc.
– Preheat the oven to 180C and prepare your baking trays with baking paper.
– In a clean bowl (see tips below), whisk the egg whites, preferably with an electric hand or cake mixer, until they form stiff peaks. Gradually add the sugar, roughly 3 tablespoons at a time, allowing it to whisk in well after each addition.
Then continue whisking and add the cornflour, vinegar and vanilla (if using a vanilla pod, scrape & add the vanilla pod seeds).
Whisk well until all ingredients are fully combined & a shiny and thick meringue has formed.
Ensure the sugar and all ingredients are fully incorporated to give it that beautiful gloss.
– For a big pavlova, spoon the meringue on to the centre of the baking paper on the baking tray and shape as desired (create a higher wall around the sides for a nest shape).
– For mini pavlovas, either spoon or pipe into desired shape, creating a nest with a base and higher walls.
– Place the baking tray in the oven then turn down the temp to 120C and bake for 1.5 hours. Thereafter, turn the oven off and allow them to cool completely in the oven before removing – this will ensure that it gets a crispy exterior and the soft and chewy interior.
– Transfer to a serving dish once completely cooled and top with whipped cream and desired toppings just before serving to retain the crispy exterior.
– Make sure all your ingredients are fresh, from the eggs to the cornflour.
– Ensure the bowl you’re whipping the egg whites in is completely clean without a trace of grease.
– To store, place in an airtight container when cooled off completely (only add the cream just before serving).
– Moisture is the enemy when it comes to pavlovas so make sure you let it cool off completely in the closed oven as per the method instructions.
The secret is to use this method to dry out the meringue. This gradual cool down also prevents it from collapsing