Henergy Eggs | Pavlova

Pavlova

Tags: Easy, Vegetarian

blank image Serves 8-12

Ingredients

4 size 7 Henergy egg whites
1 1/3 cups castor sugar
1 teaspoon vanilla essence
1 teaspoon white vinegar
2 teaspoons cornflour

Method

Preheat oven to 150ºC.
Mark a 23cm circle on a baking paper sheet and place on an oven tray.
Place the egg whites in a bowl and whisk until stiff peaks form.
Gradually add the sugar tablespoon by tablespoon, beating continuously until the mixture is smooth, glossy and stands up in peaks.
Beat in the vanilla, vinegar and cornflour.
Spoon or pipe the mixture onto the pre marked baking paper circle.
Bake in the oven for 1–1 ¼ hours or until lightly golden and hard to the touch on the outer part of the mixture but marshmallowy in the centre.
Turn off the heat and leave the pavlova in the oven until the oven is cold.

Serving Suggestion

Decorate with whipped cream and chopped fresh fruit such as kiwifruit and strawberries.

Cooking tips

To separate egg whites from the yolks, carefully crack the egg over a clean glass or stainless steel bowl to catch the egg whites. As you break the egg, hold one half upright to nestle the egg yolk. The egg white will spill over the edge and into the bowl. So long as the yolk hasn't broken you can tip it carefully back and forth between the shell halves, avoiding the sharp edges, to extract almost all of the egg white. Then tip the yolk into a second bowl. If the yolk breaks, you can still tip it in with the other yolks, but if any of the yolk has gotten into the bowl of egg whites, save what you've done for an omelette or a scramble and start over as the whites will not peak if there is yolk in them.