Individual pavlovas

Ingredients 8
Servings 8


  • 4
    large egg whites
  • pinch of salt
  • 240
    castor sugar
  • 20
  • 10
    malt vinegar
  • 2
    vanilla essence
  • 250
  • 250
    fruit of your choice


Beat egg whites and salt with an electric beater until stiff. Add one third of the castor sugar and beat for 3 minutes. Add half the remaining castor sugar and beat for 5 minutes or until sugar dissolves. Add the last of the castor sugar and beat for a further 5 minutes until it has dissolved. Fold in cornflour, malt vinegar and vanilla essence, mixing well. Line and butter two baking trays. Spoon 8 dollops of meringue 4 cm apart onto the trays. Use a spoon to depress the centre of each meringue slightly. Bake in a preheated 130 ºC oven for 75 minutes, or until dry and crisp. Switch off the oven and leave meringues to cool with the door ajar. Whip the cream, add fruit and fill meringues three hours before serving.

Read more on: bake  |  eggs

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