Pavlovas for Australia Day
I recently discovered that you can freeze egg whites and when you defrost them they whip up beautifully to make meringues or souffle. Whenver I make pasta there is always two excess egg whites so now I freeze these instead of feeding them to the cat.
This is the recipe I used. It makes Pavlova that is a light caramel colour, light as a feather, crisp and crunchy on the outside, fluffy and a little bit chewy on the inside, yum!
Mini Pavlova Recipe
Preheat the oven to 150 degrees
Line a baking tray with baking paper
Whisk 3 egg whites until light and fluffy
Add 3/4 cup of sifted caster sugar gradually and beat
Add 1 tsp white vinegar
1/2 tsp Vanilla extract and beat until stiff peaks form
Place dessert spoons of the mixture on the prepared trays
Make a small depression in the top of each pavlova (this will hold the cream)
Bake at 150 for twenty minutes
Turn off the oven and leave in the oven until completely cooled, about two hours
When ready to serve place whipped cream on top and drizzle with passion fruit pulp
The finished product!