I remember the time that Aunty Elaine made this pavlova for my beautiful friends, Véronique and Yannick, when they visited from France some years ago. I know that both Véronique and Yannick have very fond memories of Aunty Elaine and Uncle Paul, and Aunty Elaine wrote this recipe out for me so that I could email it to Véronique after she returned home to France.
Such simple ingredients, and always such a treat.
- 4 egg whites
- 1 cup caster sugar
- 1 tbsp boiling water
- 2 tsp vanilla essence
- 1 tsp white vinegar
- 1 tsp corn flour (see note below)
Preheat oven to 120˚C.
Line a baking tray with baking paper.
Beat egg whites until soft peaks form.
Gradually add the caster sugar, a little at a time, beating between each addition, until all of the sugar is incorporated and dissolved.
Add the boiling water, vanilla, vinegar and cornflour and beat until combined.
Spread the meringue in a circle on the prepared baking tray, ensuring that the meringue is 6-7 cm / 2.5 inches thick.
Bake for 1 hour 30 minutes. (see note below)
Turn the oven off and allow the pavlova to cool completely in the oven.
To serve, invert the pavlova onto a serving plate, spread with whipped cream and top with fresh fruit of choice.
All ovens are not the same! I find that I need to bake the pavlova for an additional 20 minutes in my oven, as it was still a little soft at the one and a half hour mark.
If making gluten free, you will need to ensure that the cornflour that you use is gluten free.