Name: Meringue Pavlova
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 4 egg whites; 1 1/4 cups castor sugar; 4 tsp maizena (cornflour); 2 tsp vinegar; 1 tsp vanilla essence; 1/4 tsp salt

Description

The perfect meringue recipe – crunchy on the outside and soft and chewy on the inside! Recipe handed down by Mom, it’s perfect, and EASY!

Ingredients

Meringue

4 egg whites
1 1/4 cups castor sugar
4 tsp maizena (cornflour)
2 tsp vinegar
1 tsp vanilla essence
1/4 tsp salt

Topping

1 cup whipping cream (or Orley Whip), whipped
1 cup berries of your choice

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Instructions

Preheat oven to 150°C
Beat the egg whites until soft peaks form and then gradually add the caster sugar, one tablespoon at a time, beating well between additions.
Add maizena, vinegar and vanilla and mix again just until combined – don’t overmix.
Place wax paper on a baking tray and with a piping bag or with the back of a spoon, create a circular base of meringue mixture about 23-24cm in diameter. I press down a little more towards the middle of the pavlova to create a “basket” for the cream and fruit to sit in.
Bake for 1 hour at 150°C then switch the oven off and allow the meringue to cool completely without opening the oven for 8-10 hours. This helps prevent cracking.
To serve, spread the top with whipped cream or Orley Whip and then top with your choice of berries.

Notes

You can make the meringue several days before using it – just make sure to keep it covered with cling wrap. Then add the cream and berries just before serving.