These are so easy to make that the recipe is in my children’s book too.
Ingredients
For the individual pavlovas
- 3 egg whites
- 1¼ cups caster sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ cup boiling water
- 1 cup cream
- 1 tablespoon icing sugar
- Seasonal fruit and edible flowers, to decorate
Method
For the individual pavlovas
- Preheat the oven to 190°C (170°C fan bake). Line 2 baking trays with baking paper and mark six 8cm-diameter circles on the paper.
- Place the egg whites, caster sugar, cornflour, vinegar, vanilla and boiling water in a large mixing bowl or electric mixer and beat for about 12 minutes until smooth, shiny and stiff.
- Divide between the circles on the prepared trays.
- Bake for 5 minutes, then turn off the oven and leave in the warm oven for 1½ hours. Remove from the oven and cool.
- When ready to serve, whip the cream and icing sugar until soft peaks form.
- Transfer the pavlovas to a serving platter, top with the whipped cream and decorate with fruit and flowers.