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About the Recipe
A light melt in your mouth pavlova, perfect way to use up those egg whites left over from making lemon curd, Duck eggs or Chook eggs both work well, though after testing we can say Duck eggs can out the winner for stability.
Ingredients
150ml of egg whites (absolutly no yolk)
1 cup caster sugar
1 tbsp cornflour/corn starch
1 tsp white vinegar
Preparation
Make sure all utensils and bowl are clean and free of any fats or oils.
Separate the whites and yolks (save the yolks for curds and custards). Measure 150 ml 140-160ml is ok too.
Let egg whites come to room temperature
Preheat oven to 170 C
Place whites in a bowl and aerate (whisk) until soft peaks form
Slowly incorporate sugar continuing to whisk, the whites should start to take on a sheen, continue to whisk for a minuet or so more, feel the mix for smoothness
When the whites are smooth add in vinegar and cornstarch until just mixed though
With a lined tray or spring form pan (24cm or larger) guide mix into a dome or fill the pan gently with the mixture
Slightly flatten middle of the dome, or create an evenly smooth top in the pan
Transfer and carefully place in oven
Close the oven and turn the temp down to 115 C (100 C for fan)
Bake for 1-1.5 hrs, no peeking, no sudden movements, no jumping in the kitchen or upstairs
Turn off oven and leave the pavlova in there! Let it completely cool, this can take over 4hrs, over night is also ok.
Transfer Pav to bench, undo spring pan and gently remove paper, Slide paper out from under neath where possible
Top with whipped cream, and curd or fruit of your choice and try not to eat it all in one sitting, its best shared with appreciateing freinds and family