Classic Pavlova

1. 1

   Beat egg whites and salt until starts to stiffen.

2. 2

   Add 2 tablespoons of the superfine sugar at a time.

3. 3

   Beat about 2 minutes between each addition.

4. 4

   Mix the 1/4 cup granulated sugar with the cornstarch.

5. 5

   Continue beating egg white mixture and add this mixture.

6. 6

   When forms stiff peaks, add lemon juice and fold in with rubber spatula.

7. 7

   Pour about 3/4 (perhaps a little less) of the meringue into an aluminum pie pan that measures 7 inches at inside bottom and has been lined with aluminum foil.

8. 8

   Spread evenly over bottom and sides.

9. 9

   Pour remaining meringue into an aluminum pie pan that measures 6 inches at inside bottom and has been lined with aluminum foil.

10. 10

    Spread evenly over bottom and sides.

11. 11

    Place pans on a cookie sheet and bake meringue in a 300u00b0 oven that has been preheated.

12. 12

    Bake 30 to 40 minutes until meringue shell is well browned.

13. 13

    Let cool in oven after oven has been turned off, about 5 minutes.

No additional tips available.