Here’s the recipe for the pavlova I made for my anniversary.
4 egg whites (at room temperature)
12 drops of lemon juice
1 cup of sugar (the finer the better)
2 teaspoons of corn starch
In a mixing bowl (ideally, not plastic) beat the egg whites and lemon juice until soft peak stage. [if you lift the beater the mixture will form a peak]
While beating add 2/3 of the sugar a little bit at a time. Keep beating until mixture is stiff.
Mix remaining sugar and corn starch together and add to bowl. Beat until combined.
For meringues: drop into spoon sized mounds on parchment paper on baking sheet. *fun tip: add food colouring at the beginning of the process for colourful meringues*
For pavlova: spoon the entire mixture into one big mound in the middle of the parchment paper on baking sheet.
Bake in centre of oven at 270F for 1 hour.
Add whipped cream and fruit(berries are especially nice).
Serve and enjoy. Christie.