These are one of our favorite desserts! They are light as air, crunchy on the outside, chewy and marshmallowy on the inside.
Ingredients:
4 eggs whites
1 1/4 cup caster sugar
1 tsp cream of tartar
2 teaspoons corn starch
1 teaspoon white vinegar
Heat the oven to 275°F. Whisk egg whites on high for a few minutes until they become thick and foamy. Very slowly, drizzle in sugar with the mixer still on high. Whisk until you have very stiff, smooth peaks. The eggs whites should look smooth and glossy. Add the remaining ingredients with the mixer still on high. The cream of tarter helps the egg whites hold their shape, but is not necessary. Line a baking sheet with parchment paper. Scoop the egg white mixture onto the baking sheet, leaving about an inch between each. For this size, I used a muffin scoop and then flattened the top slightly with a spoon. Place in the oven for 30 minutes. Turn off the oven and prop the door open with a wooden spoon. Allow the pavlova to cool for 30 minutes in the oven before removing them from the oven to cool completely on the baking sheet. Very carefully use a metal spatula to remove them from the parchment. They are fragile! Decorate with unsweetened whipping cream and fresh fruit. A dusting of powered sugar always makes it look lovely!