Pre heat the oven to 180c. Line a baking tray with baking paper and draw a 20 cm circle on the paper. Beat the egg whites and salt until satiny peaks form. Beat in the sugar, a third at a time, until the meringue is stiff and shiny. Sprinle over the corn flour, vinegar and vanilla and fold in lightly. Mound onto the paper within the circle, flattening top and smoothing sides. Place in oven and immediately reduce the heat to 150c and cook for 30 mins. Reduce the heat further to 120c and cook for 45 mins. Turn the oven off and leave the pavlova in it to cool completely. Invert the pavlova onto a platter and pile on cream and passionfruit pulp.
Pavlova can be difficult to cook, as the meringue needs a short period of high heat to set and crisp the exterior, and then a long period of cooling heat to set, but not dry out, the marshmallowy interior. Experiment with your own oven. Every oven is different. If your oven does not adjust temperature quickly you may have better results cooking the pavlova for 2 hours at 120c. If syrupy droplets form on the surface of the meringue you have over-cooked it. Liquid oozing from the meringue is a sign of under-cooking.
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|Serving Size: 1 Serving (861g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 507 (28%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 34.3g||171 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 187.5mg||58 %|
|Sodium 384.3mg||13 %|
|Potassium 1198.5mg||32 %|
|Total Carbohydrate 312.2g||92 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 293.3g|
|Protein 26.1g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1797
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