Makes 8
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For the nests
Swirl-in suggestions
- Preheat the oven to 150 ̊C/130 ̊C fan/gas mark 2.
- Place the egg whites in the bowl of an electric mixer and whisk on high speed until soft peaks form.
- Add the sugar, one tablespoon at a time, whisking until each addition is dissolved before adding more.
- Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is very thick and glossy.
- Place the cornflour and vinegar in a small bowl and mix until smooth.
- Beat the cornflour mixture into the egg white mixture for 30 seconds or until well combined.
- Place 8 heaped spoonfuls of the meringue mixture on a baking tray lined with parchment paper.
- Drizzle your flavours of choice over the meringue and use a skewer or knife tip to create a swirled effect.
- Reduce the oven temperature to 120 ̊C/100 ̊C fan 1⁄2 and bake for one hour or until crisp to the touch.
- Turn the oven off and allow the pavlova to cool completely in the oven with the door closed.
Nutrition Facts
Per serving: 154kcals, 2.9g fat (0.9g saturated), 29.9g carbs, 29.4g sugars, 3.7g protein, 0g fibre, 0.041g sodium
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