I am very proud to be an Aussie – although not so proud to admit I have never made a classic Australian Pavlova! So this Australia Day, instead of painting my face with green and gold zinc and sinking a few tinnies at the beach, I am hitting the kitchen to tackle this delicious dish.
2 egg whites (don’t waste the yolks! Poach them and use them in a salad, on toast, in sushi… - I used mine for the Gourmet Green Pizza dough)
½ cup caster sugar
1 tsp white wine vinegar
Seasonal fruit (Mangos!!!) & yoghurt to serve
Preheat oven to 130ºC. Line a baking tray with grease-proof paper.
Place egg whites in a large glass bowl and leave to come to room temperature. Use an electric beater to whisk egg white on a low speed, gradually increase the speed until they are frothy. Once it starts to come to stiff peaks, add small portions of the sugar at a time. Make sure it is well mixed before adding more. Use a metal spoon to fold in cornflour, lemon juice and vanilla essence.
Pipe or spoon 12 min meringues on a baking tray lined with greaseproof paper, leaving space between them. Bake in oven at 130ºC for 45 minutes to 1 hour. Remove from the oven and allow to completely cool.
Serve with yoghurt and seasonal fruit
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