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2 Egg Whites

220g Caster Sugar

1 tsp Cornflour

1 tsp Vanilla Essence

1 tsp Vinegar


Preheat oven to 150C, 300F, Gas Mk2


Line a baking sheet with baking parchment. If making a Pavlova, mark the underneath of the paper with an 8" circle.


Whisk the egg whites until stiff.

Mix 1 tbsp of the sugar with the cornflour and set aside.

Gradually beat remaining sugar into egg whites until the mixture is thick and glossy.

Whisk the cornflour and sugar ito the mix, and finally, add the vanilla and vinegar.

Whisk until the mixture becomes very thick.


Spoon or pipe half the mixture onto the marked circle and spoon or pipe the other half around the edge.


Reduce oven temperature to 140C, 275F, Gas Mk.1 and bake the Pavlova for 1 hour until lightly coloured and crisp on the outside. Switch off the oven, open the door and leave the Pavlova to cool slowly. (I leave it overnight)


Serve with fruit and whipped cream.


To make small meringues pipe or spoon mixture onto the baking parchment. Either teaspoon sized or tablespoon sized. The mixture doesn't spread so you can put them quite close together but not touching.

Oven temp. - start at 140/275/1 and reduce slightly when they go into the oven.


The small ones keep 'forever' and the Pavlove will keep for a few weeks if properly dried. It will also probably keep forever but I usually make them for an occasion and never get to find out. :lol:

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