210 to 230g egg whites (approximately 6 large eggs)
1 tsp cream of tartar
330g golden castor sugar
1 tbls cornflour
2 tsp white vinegar / or white wine vinegar / or apple cider vinegar
2 tsp vanilla extract
EXTRA FOR BAKING TRAY
1 tsp cornflour
1 tsp icing sugar mixture
Instructions
Preheat oven to 150 degrees (fan forced)
Arrange rack into middle of the oven
Combine the extra cornflour and icing sugar mixture
Line a baking sheet with baking paper (use a dab of oil under paper to keep it in place) and use a small sieve to sprinkle over the cornflour/icing sugar mixture (this will help to release the meringue easily)
NB: if making mini meringues there will be a lot of mix, so line two baking trays with baking paper and ensure your racks in the oven are evenly set apart to allow good air circulation whilst the mini meringues are cooking
Ensure bowl and butterfly are clean (see note above) and insert butterfly
Mix the cornflour, vinegar and vanilla together in a small container until it is well combined into a liquid
Place eggs whites and cream of tartar into bowl and whip 5 minutes / 37 / speed 3.5 (no MC)
Set blades to 6 minutes / 37 / speed 3 (no MC) and with blades rotating slowly add the sugar one tablespoon at a time through the hole in lid … this should take you approximately 4 minutes, leaving 2 minutes for the mix to continue beating
NB: Sometimes the mix will grow to right up under my lid making it difficult for the sugar to fully incorporate as I add it ... if this happens open the lid and use a thin spatula to get to the bottom of the bowl to release an air bubble that would have developed, you can now push the meringue down allowing it to drop into the bowl ... this doesn't always happen but if it does this is what you need to do
Open lid and rub a little of the mix between your fingers … you should not feel any grittiness from the sugar, but if you do beat again for another 1 minute / 37/ speed 3 (no MC) … scraping around bowl first
Open lid, create a little space around the butterfly with your spatula, add the cornflour mixture and whip 10 seconds / speed 3
Transfer mix onto baking tray … do not flatten too much as the mix will flatten during baking (I spread it out to approximately 20cm diameter as it will expand beyond that during baking)
Place into oven, close door and reduce temperature to 120 degrees
Bake for 1 hour and 20 minutes
NB: if doing mini meringues bake for 1 hour only
Switch off oven and leave to cool for approximately 3 hours until it is completely cool (I usually leave it overnight)
When ready to serve, top with whipped cream or lemon curd and berries of choice
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/pavlova/