Before Christmas I bought a 500g carton of egg whites, with the view to making a cherry layered pavlova for Christmas lunch(es). But it was basically all too hard, so I didn't. Come the new year and those egg whites still needed using up, and we'd had the cooler off for a day so it wasn't *quite* as humid in the house as it had been for the rest of the break, so off I went. I followed this recipe (basically). Since those things have a habit of disappearing off the internet, this is what I did.
I used half the carton of the egg whites, beaten. Mixed in 1 1/4 cups of caster sugar until glossy. Mixed in 2 teaspoons of cornflour, 1 teaspoon white vinegar and half a teaspoon vanilla essence (other recipes suggest putting those three in before the sugar, I might try that next time). Plonk onto some baking paper and bake for 1 1/2 hours at 125C.
The thing rises up as it's cooking, so will collapse as it cools, but that's not really a problem..
.. because we're going to top it with whipped cream (300mL plus a couple of tablespoons of icing sugar).
These don't look like much - but they'd been in the pantry forever and I wanted to use them up.
The boys liked it so much that ten days later I used the rest of the egg white carton and made another one. This one topped with frozen strawberries and raspberries that had been in the freezer forever and needed using up.
Nom nom nom!
Sylvia Johnson
Those pavlovas look yummy, no wonder the boys liked them.
I didn't know that you could just buy egg whites.