Pavlova - From Edmonds Classics: New Zealander'S Favourite Recip – a delicious recipe with egg whites, sugar, white vinegar, vanilla, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat oven to 180 deg C (350 F).
2
Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
3
Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
4
Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour.
5
Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
6
If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.
451
kcal
Calories
10
g
Fat
80
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 5 ingredients. The key ingredients include: 4 egg whites, 1 1/2 cups sugar, caster (fine ground), 1 teaspoon white vinegar, 1 teaspoon vanilla extract, and more.
Yes, Pavlova - From Edmonds Classics: New Zealander'S Favourite Recip falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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