6 egg whites (230g)

200g sugar

1 teaspoon vanilla essence

1 teaspoon white vinegar

1/2 tablespoon boiling water


  1. Pre heat oven to 130*C
  1. Put all ingredients into a bowl. Using an electric hand beater or an electric mixer, beat for 6 minutes or until stiff peaks form.
  1. Line a baking tray with silicon paper. Spoon mixture on tray and using a palate knife or spatula, work into a round shape.
  1. Bake in pre-heated oven for 45 minutes. Turn the oven off and leave the pavlova in the oven and allow to cool.
  1. Once the pavlova is cool, top with whipped cream and desired fruit.

Note: this recipe makes 1 large pavlova or 6 small individual pavlovas. When cooking 6 small pavlovas, bake for 20 minutes.

Print the recipe here

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