De Omni Scribili

Scribblings Of Ed Wiebe

Pavlova

4    egg  whites 
1/4  tsp  cream of tartar
1    cup  fine sugar (icing, confectioner's)
4    tsp  corn starch
2    tsp  vinegar
1    tsp  vanilla

Beat egg whites, cream of tartar till whites hold a stiff peak.
Add sugar, a few tsp at a time while continuing to beat the whites.
It will become stiff and glossy.
Beat in the cornstarch, then vinegar and vanilla.

On a greased and lightly floured pan gently form bowl or nest shaped mounds 
the mixture.  Bake for about 1 hour (maybe more) or until firm at a low heat 
(135 C / 275 F).

Cool and serve with fruit and or whipped cream in the bowls.

pavlova in the bowl

Stiff peaks.

pavlova nests on the pan

On the pan, before baking.

pavlova nests after baking

On the pan, after baking.

a curl of meringue on a pavlova

A curl.

one way to eat pavlova, with strawberries and whipping cream

One way to eat pavlova.

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