New Zealand Pavlova – a delicious recipe with egg whites, sugar, white vinegar, vanilla, cornflour cornstarch, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 180C. Using an electric mixer, beat egg whites and sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla and cornflour together. Add to meringue. Beat on high speed for a further 5 minutes. Line an oven tray with baking paper (Don't grease). Draw a 22 cm circle on the baking paper. Spread the pavlova mixture to within 2 cm of the edge of the circle, keeping the shape as round and even as possible.
2
Smooth top surface over. Place pavlova in oven then turn oven temperature down to 100C. Bake pavlova for 1 hour. Turn oven off. Open oven door slightly and leave pavlova in oven until cold. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, sliced kiwi-fruit and the pulp of fresh passionfruits.
446
kcal
Calories
15
g
Fat
67
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 egg whites, 1 1/4 cups caster granulated sugar, 1 teaspoon white vinegar, 1 teaspoon vanilla essence extract, and more.
Yes, New Zealand Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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