Pavlova using dried egg white powder

Pavlova using dried egg white powder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Egg Whites: In a large, clean mixing bowl, mix the dried egg white powder with the specified amount of warm water until smooth. Let the mixture stand for a few minutes to fully rehydrate.

Step 2

Whisk to Stiff Peaks: Ensure your mixing bowl and whisks are scrupulously clean and free of any grease, as this will prevent the egg whites from whipping correctly. Whisk the reconstituted egg whites on a low speed, gradually increasing to medium, until stiff peaks form.

Step 3

Add Sugar Gradually: With the mixer on a low speed, add the caster sugar one tablespoon at a time, beating well after each addition (waiting about 30 seconds) until it is fully dissolved and the mixture is thick and glossy. You should not feel any sugar grit when you rub a small amount between your fingers.

Step 4

Fold in Stabilizers & Flavour: Gently fold in the cornflour, white vinegar, and vanilla extract using a metal spoon or spatula until just combined.

Step 5

Shape the Pavlova: Line a baking sheet with parchment paper. Spoon the meringue mixture onto the paper, shaping it into a circle (about 20-22cm) with the edges slightly built up to create a shallow dip in the center for toppings.

Step 6

Bake and Cool: Preheat your oven to 140°C (120°C fan). Place the pavlova in the oven and immediately reduce the temperature to a very low heat, such as 120°C (100°C fan). Bake for about 1 to 1.5 hours, or until the outside is crisp to the touch.

Step 7

Cool Completely: Turn off the oven and leave the pavlova inside to cool completely for several hours or overnight. This prevents cracking.

Step 8

Assemble and Serve: Once cooled, transfer the pavlova to a serving plate and top with whipped cream and fresh fruit, such as berries or passionfruit pulp, just before serving.