Ingredients
- 4 large egg whites, room temperature
- 1 cup castor sugar
- 1 tsp white vinegar
- 1/2 tbs tapioca starch
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 275F and place the rack in the middle of the oven. Line a baking sheet with wax paper or greased foil and set aside.
- Beat the egg whites with a clean electric mixer in a clean metal bowl until soft peaks form.
- Gently and slowly sprinkle the sugar into the egg whites. Don't stop beating the eggs until all the sugar has been incorporated to form glossy stiff peaks.
- Sprinkle the tapioca starch/flour and vinegar on the egg white mixture and fold in gently with a spatula. Add the vanilla and gently fold the mixture again.
- Pile high the meringue on the baking sheet, around 7-8 inches across, ensuring the edges are slightly higher than the center.
- Bake for 50-60 mins or until it goes a pale, pinkish egg shell color.
- Turn the oven off and leave the door slightly ajar to let the pavlova cool completely.
- Remove from the oven when cooled. Top with whipped cream and fruit (strawberries, kiwi, passion fruit, blueberries).
