Preheat oven to 180 degrees ( Celcius ). Using an electric mixer, beat the egg whites and sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla and cornflower together. Add to meringue. Beat on high speed for a further 5 minutes. Line an oven tray with baking paper. Draw a 22cm cirlce on the baking paper. Spread the mixture to within 2cm of the edge of the circle, keeping the same shape as round and even as possible.Smooth top surface over. Place Pavlova in oven then turn even temp down to 100 degrees ( C ). Bake Pavlova for one hour. Turn oven OFF. Open oven door very slightly and leave Pavlova in oven until cold. Carefully lift Pavlova onto a serving plate. Decorate with whipped cream and various fruit.
Take time to follow baking instructions very closely as it is so easy for this dessert to not puff up and mound as it should.
Pavlova is a very popular dessert in my home country of New Zealand.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 21.9mg||1 %|
|Potassium 21.8mg||1 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.2g|
|Protein 1.4g||2 %|
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Calories per serving: 61
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