Michelle Morfett's Classic Kiwi Pavlova

Mint Cakery's Michelle Morfett has shared what we'd consider the perfect kiwi pavlova for dressing up or down with flavours to suit your preferences. See this and more of her gorgeous foodie inspiration here @michellemorfett

INGREDIENTS

150g egg whites, about 6-7 eggs. Weigh exactly!
250g caster sugar
1 tsp vanilla essence
1 tsp apple cider vinegar
2 tsp cornflour, (cornstarch if in US)

METHOD

Line one flat baking tray with baking paper and preheat the oven to 100℃ on fan bake.
Add the egg whites and caster sugar to the bowl of your super clean stand mixer. Yes this is correct! Add them both at the same time.

Beat on speed 7 for 10 minutes. Walk away and leave it to do its thing. Only come back and scrape down the bowl at the 5 minute mark. Set a timer! Once the 10 minutes of beating is up, add the vanilla essence, apple cider vinegar and cornflour and beat for 30 seconds to combine.

On your lined baking tray trace a 20cm circle (we use the base of a springfrom as a guide) then dollop your mixture into your traced circle on the baking paper and create a pavlova shape, using sweeping gestures. Pop your mix into the oven and bake for 1 hour and 45 minutes. Once the time minutes is up, turn the oven off and leave them in there for a further 15 minutes to start to cool down.
Once that next 15 minutes is up you can take them out of the oven and leave to cool on the bench at room temp.

To serve, decorate with whipped cream, passionfruit or lemon curd and fruit of your choice. So good!!