-
1
Preheat the oven to gas 1 / 140C / 275F and line 2 baking trays with parchment / baking paper
-
2
Pour the measured amount of liquid from the can of beans into the bowl of a stand mixer and set it on a medium speed.
-
3
If the can liquid is less, add the missing amount into the can, swirl it around with the beans then add it to the rest of the liquid in the bowl
-
4
When the liquids starts to inflate and go white & puffy, add the cream of tartar and vanilla & gradually spoon in the sugar with the machine turned up to maximum speed
-
5
When the mixture is stiff enough to hold a peak, take generous spoonfuls and place onto the baking trays.
-
6
You can pipe it on also for prettier meringues or make one large pavlova meringue
-
7
If you have too much meringue mixture for your trays, put it in a jar.
-
8
You can use it as marshmallow fluff, it tastes exactly the same!
-
9
Turn the oven down to gas 1/2 mark / 120C / 250F and bake for 2 hours on the bottom and middle shelves or until the meringues on the higher shelf take on a golden glow.
-
10
After the 2 hours, swap the trays over so the ones on the bottom shelf can get a bit of colour and bake a further 1 hour
-
11
Test the meringue is set on the outside by gently tapping with your finger.
-
12
If done, leave them in the oven (turned off) to fully set for another hour
-
13
Peel the meringues off the baking paper and store in an airtight container for up to 3 days.
-
14
After the first day they will be a chewy meringue rather than a crispy one
-
15
Spread the flat side with some 'marshmallow fluff' or whipped coconut cream and sandwich 2 meringues together for a tasty treat
-
16
Or make 'Eton Mess' by breaking some of the meringues up and tossing with sweetened whipped cream and chopped strawberries
-
17
Try a pavlova filled with whipped sweetened cream and fresh berries
