CC's Perfect Pavlova
- 7 egg whites
- 1 scant tsp cream of tarter
- 2 cups caster sugar
- 3 Tbs icing sugar
Preheat the oven to 150C
Line a cookie sheet with baking paper that you have cut into a 20sm circle.
Using a stand mixer, beat the egg whites until they are white and soft peaks
Add in the cream of tartar and caster sugar and keep whisking. Add the icing sugar and whisk more
You need to be able to take some of the mixture and rub it between your fingers. If you don't feel any grit then you know the sugar is dissolved and you can cook the pavlova. If it is gritty then you need to keep beating!
Dollop the mixture onto the circle and plop it into place with a spatula
Pop it in the oven and cook for 40 - 60 minutes.
Tip:Cook in an oven with only the bottom element on and no fan assistance
Tip 2:Cool the pavlova by turning the oven off and leaving it inside - hopefully it wont collapse!
Tip 3:If your pavlova does collaps have oodles of whipped cream and berries ready to decorate it with!