New Zealand Pavlova

1. 1

   Preheat oven to 250u00b0F.

2. 2

   Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.

3. 3

   Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.

4. 4

   Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.

5. 5

   Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches

6. 6

   Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.

7. 7

   Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.

8. 8

   This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.

* Per serving · 4 servings · Values may vary.

No additional tips available.