The meringuea pinch of salt. Have ready 227g, 8ozs of castor sugar, 1 Tablespoon of cornflour, or cornstarch, ˝ teaspoon of white vinegar and 1 teaspoon of vanilla extract. While the mixer is going round and round, add the sugar in small stages, not all at once. Otherwise you will end up with one gooey mess. Keep an eye on the children, they love to hop up on a chair and chuck the rest of the sugar in to help Mummy, while your back is turned. Scrape down the sides of the mixing bowl after each addition of sugar to make sure completely mixed. When you have got to the very stiff peaks stage, add vanilla and vinegar. Then beat till stiff again.
Now take away from the mixer – don’t forget to give the waiting kids a beater to lick. Very gently fold in the cornflour. Here comes the fun part of this recipe Have your pav plate, or tray ready – if using a tray, cover with foil and brush a little bit of water on the spot where putting the pav – or it will stick. The pav doesn’t spread much while cooking. Scrape the egg whites onto the tray, in one big pile. IN THIS SECTION - pavlova intro
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