3 large Egg whites
175g Caster Sugar
Method
- Preheat your oven to 150ºC / 300ºF / Gas mark 2
- Place the egg whites in a clean dry bowl. Measure out the sugar into another bowl and have it ready. Whisk the egg whites till soft peaks form (you should be able to turn the bowl upside-down without them sliding out).
- Slowly whisk in the sugar, about 25g at a time and beat well after each addition. The mixture will turn glossy.
- Spoon the meringue mixture onto a prepared baking sheet and spread it out to about a 20cm diameter circle. I normally hollow out the centre a bit, making the sides a little taller.
- Turn your oven down to 140ºC / 275ºF / Gas mark 1 and place the tray in the oven. Bake for 1 hour.
- Turn the heat off and allow the pavlova to cool completely in the oven. I normally make this at night so it cools overnight without the oven door being opened.
Beat some cream till soft peaks and spread over the pavlova, top with manderins......and serve.
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