2 egg white
The original recipe said to use caster sugar, but ordinary granulated sugar works just as well and caster sugar is way too expensive. Also, this isnt an old recipe so I use a metric (250 ml) cup.
Preheat the oven to 150º C (300º F). No fan. Beat all ingredients together on high speed until mixture is very stiff (approx. 15 minutes). I switch my ancient Kenwood Chef (approaching 40 years of age and horrendously noisy) onto its highest speed and walk out of the kitchen. Brush oven tray lightly with melted butter, dust with sifted cornflour and shake off excess. Pile the mixture onto prepared tray. Shape as desired. Bake in centre of oven for 10 minutes. Reduce heat to 100º C (about 200º F). Bake a further 30 minutes. Turn off the heat and leave the pavlova to cool in the oven.
Note: It is essential to have a dry bowl and beaters for a good result. Also ensure no yolk gets into the whites when separating the eggs.
Just before serving (too soon will soften the crust, thus spoiling the texture) top with whipped cream and whatever fruit you prefer. Strawberries are traditional and kiwifruit is also popular, but I personally prefer unsweetened passionfruit pulp because the pavlova itself is intensely sweet. Unfortunately, passionfruit is horrendously expensive (although we grew it with amazing ease in Auckland) and is also out of season at Christmas. For goodness sake dont spoil the whipped cream by sweetening and flavouring it. Good cream doesnt need any flavouring or sweetening. Besides, unadulterated cream helps tone down the pavlovas sickliness.
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