Pavlova is THE PERFECT sweet treat to make when you have leftover egg whites. And the end result is always good.
I must admit I used to be terrified of making pavlova and it was only relatively recently that I made my first one. I recall making one on Australia Day this year (2010). I recall the agony I experienced as I made a mistake on the first lot, adding something too quickly and not being able to thicken it. So I ditched it. Then on my second attempt I got some yolk in with egg whites and had to start again again. Though that’s not like it was right at the end, so not that big a deal but very lucky I had the eggs on hand (or did I?). On the third attempt I got it, but even then it wasn’t whipped up to perfection, it was a little runny so we had a wide and short pavlova. Still the end result was yummy, and went down a treat with everyone at the event it was made for.
I didn’t then make another for quite a while. But lately I’ve made a few. A couple of extra egg white and off I go whipping egg whites into peaks then adding spoonful at a time of caster sugar til I reach 1/3 of a cup per egg white. The trick is to make sure it’s going glossy with each spoonful before you add the next. If it starts to stay gritty the egg is saturated with sugar and won’t take any more, so stop adding (even if you haven’t reached the 1/3 cup per egg white yet). Also remember that an egg for cooking should be 59g and room temperature. The room temperature bit for meringue is really important or your eggs will saturate with sugar more quickly.
So once your sugar is in you add a few things (recipe at bottom) and carefully fold them through. Then onto the tray your cooking on it goes. I don’t bother with the whole draw a such and such size circle on a piece of paper thing. Make your pav the size and shape you want it. You certainly don’t need a recipe for that bit. You can make bite sized meringues here if you want. You can just spoon it out, or if you’re the more perfectionist type and/or have the time use your piping kit to pipe little meringues in whatever shape you want.
Or, just dollop spoonfuls on your trays and bake!