Ingredients:
4 whites, brought to room temp. egg
151/193 Pound(s) sugar
13/1250 Pint(s) white vinegar
163/5000 Pound(s) corn starch
1/6 Ounce(s) vanilla extract |
Directions: Preheat oven to 350 degrees. Using an electric mixer, beat egg whites and sugar for 10-15 minutes or until thick and glossy; add sugar 2 to 3 tablespoons at a time and allow to mix in thoroughly. Mix vinegar, vanilla and corn starch together. Add to meringue. Beat on high speed for a further 5 minutes. Line an oven tray with baking paper; dray a 9-inch circle on the baking paper. Spread pavlova mixture to within 1 inch of the circle, keeping shape round and even as possible. Smooth top surface over. Place pavlova in preheated oven then turn oven temperature down to 212 degrees. Bake pavlova for 1 hour. Turn oven off. Open oven door slightly and leave pavlova in oven until cold. Carefully lift pavlova onto a serving plate. Decorate with whipped cream and fresh fruit.
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