200 g egg white, equivalent to about 7 eggs
300 g sugar
100 g sugar
1 tbsp cornflour
1 tbsp white wine vinegar
COOKING STEPS
(Pre-)heat cooking space to 130°C with Hot air.
Whisk the egg whites until the mixture is white and stiff. Gradually add the sugar, whisking until the mixture is glossy
Mix the sugar and corn flour together then whisk into the meringue mixture. Whisk in the white wine vinegar. Put the mixture into a piping bag with a large flat nozzle.
Take 2 sheets of baking paper and on each draw a 24-cm diameter circle. For the base, make a round by piping a ⅓ of the mixture in a spiral shape, starting from the centre of the circle and working outwards. For the lid, pipe the rest of the mixture into the second circle and smooth with a spatula.
Put the baking trays into the preheated cooking space at levels 1 and 3. Bake.
Hot air 130°C for 50 Mins
TIPS
Fill the pavlova with lemon curd and garnish with lightly whipped double cream and berries.
