Ingredients:
4 egg whites
200g/7oz caster sugar
2 teaspoons of cornflour
1 teaspoon of lemonjuice or vinegar
Your choice of filling for layering and topping
Method:
- Preheat the oven to 275F/135C/Gas Mark 1
- Whisk the egg whites in a large bowl until they reach the soft peak stage
- Add the sugar, lemon juice (or vinegar) and sifted corn flour, then whisk again until the peaks are stiff and glossy - this can take 10 minutes or more, so you'll want to use an electric whisk or food processor.
- Spoon this onto baking trays lined with baking paper (or non-stick liner) into two flat, rounds. Make a depression in the centre of each one to hold the filling (you might even pipe the meringue rather than spoon it out if you want it really pretty)
- Bake very slowly, for about an hour and a half. The meringue should be crispy and dry, but not browned. Once cooked, open the oven door and leave them to cool in the oven
- At the very last minute before serving, layer up with the fillings of your choice - fresh cream and fruit are usual, but icecream works rather well too.
If you're having trouble with your meringue, make sure that everything you're using is spotlessly clean, that there's no egg yolk at all in the white, and if possible, that the eggs are at room temperature.
Wondering what to do with the egg yolks you have left over? How about lemon curd - another good alternative for filling the pavlova