1 cup caster sugar (super fine sugar, i just throw real sugar in the blender for like 20 seconds)
4 egg whites
Beat egg whites in mixer until bubbly and bubbles are all the same size. Begin adding sugar a little at a time. You want stiff peaks and a glossy texture. This takes a while, so be patient. But don't overbeat or your mixture will become grainy.
Plop mixture onto baking parchment on cookie sheet (you can do directly on a cookie sheet, but it may stick a bit, and it's difficult to transfer a pavlova without breaking it). Form an 8 inch flattened circle scraping up sides.
Bake for 40 minutes. Turn oven off and let cool in oven (do not open door) for at least an hour.
Cool completely before loading with whipped cream and fruit.
- strawberry and kiwi
- strawberry and banana
- rasberries, strawberries and boysenberries
- whatever you love!