- 6 large egg whites
- 3 tsp white vinegar
- 3 tsp vanilla extract
- a pinch of salt
- 1 1/2 cups sugar
- 3 tsp cornflour
- 4 tbs boiling water
Place all ingredients into a large mixing bowl, adding boiling water last.
Beat on full speed until very stiff.
Spread on pavlova plate or baking sheet cook for 15 minutes on 320 °F, then approximately 1 hour on 300 °F.
Cool in the over with the door ajar.
Top with whipped cream and fruits of choice.
- 3 egg whites
- 1/4 cup sugar
- 2 cups confectioner’s sugar
- 1 cup almond flour
- 1/4 tsp cream of tartar
- pinch of salt
- food coloring (optional)
Line baking sheet with parchment paper.
In a bowl, sift almond flour and confectioner’s sugar twice. Discard (or eat!) lumps.
In a separate bowl, combine egg whites, salt, and cream of tartar and beat until foamy.
Slowly add sugar and whip for 8-10 minutes until soft peaks.
Add food coloring (optional).
Whip more until stiff peaks.
Fold almond flour/confectioner’s sugar mixture into the meringue. (About 65-75 folds until lava-like)
Transfer batter to pastry bag and pipe 1-inch rounds
Rap/Tap pan on counter top 2 times on each side to get rid of air bubbles.
Sit out for 30 mins – 1 hour to develop skin.
Preheat oven to 290 °F.
Bake for 15 – 18 mins or until it comes off clean from parchment paper.
Take out and let cool for 20 minutes on cooling rack.
Fill with flavored buttercream or ganache.
- 4 large egg whites
- 4 tsp cream of tartar
- 1 cup superfine sugar
- 1 1/2 tsp cornstarch
- Food Coloring (optional)
Add egg whites, cream of tartar, sugar, and cornstarch into a bowl.
Beat until you can’t feel any sugar granules between your fingers.
Line backing sheets with parchment paper, and pipe meringue onto them.
Bake at 185 °F for an hour or more (until meringue comes off clean)