Thursday, December 8, 2011

Pavlova - What to do with those egg whites

There seems to be more uses for egg yolks than for egg whites.  I've had to be creative to find ways to use up egg whites.  Macaroons of course, but I don't like dry shredded coconut so that won't do. A Pavlova is basically a big meringue so it's easy to make.

4 egg whites
1 cup superfine sugar - icing, berry or regular sugar ground in the food processor
1/2 tsp vanilla
1 tsp white vinegar
1/2 Tbsp corn flour

Whip the egg whites up till stiff then fold in the sugar, vanilla, vinegar and corn flour.  Put parchment paper in a 8x8 or so pan and pour the batter into it.  Bake at 250 degrees for at least 60 minutes. It should be hard on the outside and a bit runny in the center.

You can use juice from half a lemon instead of vanilla and vinegar but you may need more sugar, taste it and add extra as needed.

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