In large mixing bowl whip egg whites and a pinch of salt with an electric mixer on medium high until soft peaks form. Turn to high and with motor running, very slowly add caster sugar until glossy and stiff peaks form. Sift in cornflour and fold in white vinegar and vanilla until just combined.
For Pavlova, dollop meringue into centre of a baking paper lined tray. Spread out, keeping in mind that it will expand, so leave a 3cm space around the edge.
Preheat oven to 150 degrees, but bake at 130 degrees for 1 hour then turn off heat and leave in oven to dry overnight.
For Kisses, drop heaped teaspoon size meringue onto greased trays, Preheat oven to 150 degrees, but bake at 130 degrees for 20 to 25 minutes. Allow to dry in oven overnight.
Coffee Cream: Dissolve coffee granules in a few drops hot water, add margarine and whip, add icing sugar slowly and whip until smooth.
To assemble: Just prior to serving, join 2 small meringues together with a dollop of Coffee Cream.
Add castor sugar to egg whites Very slowly.
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