Kiwi Pavlova

When we have a visitor staying from overseas there a few things that we feel it is our kiwi duty to expose visitors to. Feijoa will be one of them, pineapple lumps, L&P. Another will be the world famous Kiwi Pavlova.

Interestingly a previous visitor from Canada's description of Pavlova was part of the inspiration for the name of this blog - 'Sugar Pie'. It was not a complimentary description in the context it was used, needless to say I was less than impressed.

Of course with this recipe using so many egg whites I will be forced to make something that uses egg yolks soon...it might just have to be creme brûlée!

MUM'S PAVLOVA

4 egg whites 

1 and half teaspoons vinegar
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.

Di-Nana's Pavlova

This one is a family favourite - Isabella.

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 

1 and half teaspoons vinegar
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.