After preparing eclairs, I was left with quite few egg whites so I have decided to prepare Pavlova. Heard a lot about this dessert but never tried it.
Pavlova is a meringue cake with a delicate crisp crust and a soft marshmallow center. The name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured New Zealand and Australia in 1926.
6 large egg whites
300 g caster sugar (I used 220 g)
1 tsp cornstarch
1 tsp white vinegar (can be substituted with lemon juice)
500 ml heavy whipping cream (can be less)
½ tsp vanilla extract or vanilla sugar
Preheat oven to 180 Celsius. Line a baking tray with a baking paper and draw a 20+ cm circle on the paper.
In the bowl beat the egg whites until stiff. Start adding the sugar, a tablespoon at a time and continue to beat until meringue holds stiff peaks. Add the vinegar and cornstarch and fold them in.
Gently spread the meringue inside the drawn circle.
Bake for 5 minutes at 180 Celsius and then turn down the temperature to 150 Celsius and continue to bake for 1.5 hours. Turn the oven off, leave the door ajar and let the meringue cool completely.
Just before serving whip the cream, add some vanilla essence/sugar and spread it on top of meringue. Decorate with fruits.