Pavlova Shell Recipe

"Originally got this recipe from the MIL over 30 years ago and used to make this a lot pre-diabetic days but now only rarely for others or on request. Decorate with fresh whipped cream and sliced seasonal fruit of choice. As per step 6 this is best made when you know you do not want to use the oven for several hours (I use to do at night and turn off oven and leave overnight) - time does not include this cooling down phase. UPDATE 23rd September 2007 - The MIL recently informed me she now only uses 1/2 cup of caster sugar when making it as they don't like it as sweet as they use too. FURTHER UPDATE - March 2014 the MIL says that these days she only uses a 1/3 cup of sugar and everyone is still enjoying it as she feels the fruit (they mainly use tropical fruits) adds quite a bit of natural sweetness to the dessert."

Original is 10-12 servings

Metric US

I've Tried It

Ingredients

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Cornflour
PAVLOVA
4 egg whites
1 1/2 cups caster sugar (you could use as little as 1/2 cup)

2 teaspoons vanilla extract
1 teaspoon white vinegar
1 teaspoon cornflour (corn starch)
4 tablespoons boiling water

Nutritional

Serving Size: 1 (49.3 g)
Calories 159.4
Total Fat - 0.3 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 0.9 mg
Total Carbohydrate - 38.7 g
Dietary Fiber - 1.3 g
Sugars - 30.1 g
Protein - 1.6 g
Calcium - 4.7 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 160 degree C (320 degree F).

Step 2

Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.

Step 3

Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.

Step 4

Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.