Womens Thoughts

Ingredients

4 egg whites 

200g caster sugar

1 pint/20 fl.oz double cream

1/2lb strawberries

Optional extras:

I level teaspoon of cornflour

1/2 teaspoon white wine vinegar

Method

Prepare a baking sheet with greaseproof paper. Draw a circle using a pencil and a medium sized plate.

Make the meringue by whisking the egg whites until stiff and standing in peaks. Use an electric whisk as this is much quicker and easier on the arm muscles! The egg whites should be stiff and when the bowl is turned upside down, they do not slide at all.

Add the sugar, a spoon at a time and whisk until all is incorporated. The mix should now look glossy and still be holding it`s shape.

At this stage, add the cornflour and vinegar if using but they are not essential!

Using a metal spoon, place meringue onto the greaseproof paper circle and smooth flat. Use the remaining meringue to build the sides of the pavlova.

Place in the oven on a cool heat. Gas mark 1/4 or 100C. Bake for about 2 hours. Turn off the oven and leave until the oven is completely cold. Making one in an evening is a great time, as the meringue will cool over night when the oven is not otherwise required.

Place the meringue on a serving dish and fill the centre with whipped cream. Cover the cream with clean strawberries. Cut strawberries into quarters if large.

Tips for making meringue

Always use a clean, grease free bowl.

Seprarate each egg in a cup before adding the egg whites. Discard any when the yolk breaks as this will stop the whites becoming stiff when whisked.

Place a blob of meringue mix under the greaseproof paper to prevent it slipping off when removing from the oven.

Meringues can be stored in an air tight tin for about a week. Use greaseproof paper between layers if storing individual ones.

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