Here’s a never fail and very tasty NZ pavlova recipe. Easy enough for children to make but super yum for adults too. Unlike the Aussie variety which ends up being basically a big merengue, the Kiwi version is hard on the outside and soft and fluffy inside.
6 egg whites
12 tablespoons sugar
2 teaspoons of brown vinegar
Pinch of salt
Preheat oven (see below for gas vs electric) and grease a baking tray.
Mix egg whites in a bowl until fluffy. You will need an electric beater for this! Add pinch of salt and then sugar two tablespoons at a time, mixing thoroughgly between each addition. The mixture should be firm and should have ‘peaks’ when removing the beaters – if it doesn’t form stable peaks then its not mixed enough.
Finally, add the vinegar and give one last mix.
Heap mixture onto baking tray. Don’t flatten it out or spread it thinly. It will naturally form into the right shape.
Gas oven: heat oven to 230C. Once heated, place pavlova in the oven. Close door and turn the oven immediately to lowest heat. Leave for 90 minutes. Whatever you do, do not open the door.
Electric oven: heat oven to 180C. Once heated, place pavlova in oven. Close door and keep at 180C for 45 minutes. Turn off oven after 45 minutes but do not open the door! Leave for 45 minutes more.
Garnish with whipped cream, and fruit. Recommended combination being passionfruit, kiwifruit, and raspberries. Under no circumstances go for the bogan pineapple and mango.
If you want to make a larger one just upscale the ingredients. I’ve managed to get a 10 egg one to work, but past that it just gets too ‘eggy’.