A Pavlova with a game of two textures - the outside texture is crisp and dry, the inside very soft marshallow. Serves 8. See our Milly's Christmas Hazelnut and Peach Pavlova for decorating inspiration.

Often I’ll have egg whites in the freezer in a container then promptly forget how many (note to self - labeling is important!), but you can measure them at 30ml each. Warm the sugar in the oven before adding to the egg whites to hasten its dissolving into the egg whites. 

INGREDIENTS

6 egg whites (180ml)
340g caster sugar
3 teaspoons cornflour
½ teaspoon ground cinnamon, optional
1 teaspoon white vinegar

Decorate as you wish, see our Hazelnut & Peach Pavlova for what we used here.

METHOD

Heat the oven to 160°C. Draw a 20cm circle on a piece of baking paper, turn over and put onto a baking tray.

Beat the egg whites using an electric mixer with a whisk attachment until frothy and fluffy then slowly add in the caster sugar. Beat until thick and glossy. Sift in the cornflour and cinnamon, if using, and add the vinegar. Gently fold to combine.

Spoon the meringue into the circle and roughly smooth the top. Using a palette knife draw the meringue from the base upwards into peaks.

Put in the oven and lower the temperature to 100°C. Bake for 1 ½ hours until dry looking. Turn off the oven, open the door a little and leave until completely cold before decorating.