Classic Pavlova
17 STEPS
Place the egg whites in clean bowl and beat on medium
1
Until soft to stiff peaks form
2
Gradually add sugar, 1 tablespoon at a time,
3
waiting 30 seconds between each addition
4
Once you have added all the sugar, scrape down the sides of the bowl with a spatula and
5
Mix another 6 min until the mixture is stiff & glossy. Test to make sure sugar is totally dissolved
6
Add the vinegar and whisk again for 4 minutes or until glossy and combined.
7
Line baking sheet with parchment & either mark or use precut paper to outline shape of Pavlova
8
Pile spoonfuls of the meringue onto a baking tray
9
Shape your pavlova
10
Use the edge of the spatula to shape the edges of the pavlova
11
Use a spoon to push down on the top removing any bubbles & flatten and form a platform
12
Bake and allow the pavlova to cool completely in the oven
13
Serve with fresh whipped cream or stabilized whip if you are piping it on
14
Lemon curd (perfect way to use up the yolks)
15
And fresh seasonal fruit
16
Serve immediately - slice and enjoy!
17