4 Egg whites weighed

Sugar 1.65 x the weight of the egg whites

1 tsp Vinegar

1 tsp Vanilla or Rose water

1 tsp Maize starch


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Egg whites whip better when they are warmer. Fill a container with hot tap water & put the eggs in there for approximately 10 mins. 

Separate the egg whites from the yolk. 

Weigh the egg whites & transfer them to a clean bowl (preferably not plastic).

Measure out the sugar required.

Whisk egg whites. Use the whisk attachment if using a stand mixer. Whisk the egg whites until they have at least trebled in volume.

Add sugar slowly. While the egg whites are still being whisked slowly add the sugar. When all the sugar has been added scrape down the sides of the bowl.

Continue whisking until the sugar has dissolved. There are two simple ways to test whether the sugar has dissolved. 1) Rub a little of the meringue between your fingers if it feels gritty the sugar hasn't dissolved. 2) Put a little in your mouth if it is gritty the sugar hasn't dissolved - the tongue is very sensitive. The latter method involves ingesting raw egg white & is therefore not recommended if you are uncertain of the quality of the egg. I can remember "helping" Mum in the kitchen by carefully licking the beaters after she had made meringue. It was a job I took very seriously!

Turn the oven on to 90 C.  

Line a tray with baking paper. 

Transfer meringue mix to tray. How you transfer the mix will depend on what you want the pavlova to look like. 

Transfer the tray to the oven. 

Bake at 90 C for approximately 75 mins.

Bring out of the oven & allow to cool.

Brown in oven 150 C - 200 C for approximately 10 mins.

Bring out & allow to cool before decorating.