4 egg whites (extra large eggs)
1½ cups caster sugar
1 tsp vanilla
2 tsp cider vinegar
1½ tbsp Fielders corn flour
1 tbsp boiling water
Oil each of the seven recesses of the gourmet griddle with a generous
amount of cooking oil and then coat the recesses well with corn flour.
Also oil inside of the lid.
Beat the egg whites until just stiff.
Add caster sugar and vanilla and beat well.
Add cider vinegar & corn flour and beat well.
Add the boiling water & beat again until stiff.
While the egg whites are beating, warm the base of the pan without the
lid on a medium-low heat. With the pan still on the hotplate, spoon
mixture into each recess leaving a hollow in the centre of each pavlova.
Place the cold lid on the pan with the vent open on a medium heat. When
the lid is touch hot, turn down to a low heat.
Cooking time is approximately 10 to 15 minutes or until edges have
coloured slightly and the pavlovas have set.
Using your nylon spatula, slide each of the pavlovas onto a cooling
rack and repeat the process.
When cool, serve with whipped cream and fruit. |