This recipe comes from my Nana who I call Di-Nana - her name is Diana.
We make this because of our ongoing supply of eggs, laid by our chickens.
We tried something different in the picture and made it a different shape from the usual one. It has been decorated by edible flowers from my garden.
The pavlova recipe comes from my original Wild Yeast and Sugar Pie blog.
MUM'S PAVLOVA
4 egg whites
4 egg whites
1 and half teaspoons vinegar
pinch salt
pinch salt
1 and half teaspoons cornflour
1 cup sugar
1. Beat egg whites and salt for 3 minutes.
2. Add sugar gradually and beat til sugar blends in.
3. Fold in vinegar and cornflour.
4. Place on baking paper on tray. Don't spread much.
5. Bake for 1 and half hours at 130 (leave oven on all the time)
I usually double the recipe and only give it an extra 10 minutes.
20cm diameter uncooked finishes up as 25cm cooked.
1 cup sugar
1. Beat egg whites and salt for 3 minutes.
2. Add sugar gradually and beat til sugar blends in.
3. Fold in vinegar and cornflour.
4. Place on baking paper on tray. Don't spread much.
5. Bake for 1 and half hours at 130 (leave oven on all the time)
I usually double the recipe and only give it an extra 10 minutes.
20cm diameter uncooked finishes up as 25cm cooked.
