- 8 eggs whites
- 450 g white sugar
- 2tsp corn flour
- 2tsp white wine vinegar
PAVLOVA
LUCIA Murinova
16th March 2019
PAVLOVA
Named after a russian ballerina, pavlova should resemble a tutu so if necessary, lower the heat to keep the meringue snowy white.
Ingredients
Method
1. Whisk the egg whites until stiff, then start whiskin in the sugar, 1tbsp at a time, whisking wellafter each addition
2 continue whisking until the meringue is stiff and glossy. Add the corn flour and vinegar and whisk them in thoroughly
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