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Pavlova 22.12.09

Dec 22, 2009

Ingredients

 

4 egg whites

250ml (1 cup) castor sugar

Fruit in season

 

Method:

 

In a clean dry mixing bowl, beat the egg whites until soft peaks form.

Add castor sugar gradually, beating well after each addition.

Beat until very stiff, glossy and white.

Line a baking tray with non – stick baking paper.

Spoon mixture onto baking tray and shape as desired.

Bake in pre – heated oven at 150* for 30 minutes.

Then lower oven temperature to 120c and bake a further 10 -15 minutes.

When done (once it is pale and crispy), leave in switched off oven to cool; with oven door slightly opened.

Once ready to serve, decorate with whipped cream and fresh fruit.

 

Tip: Egg white will not beat stiffy if it contains traces of egg yolk

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