The winner of the second annual Nosh Pavlova Compettion, Heather Hamilton, kindly provided Campbell Live with her recipe.
She has been using if for over 40 years.
The tried and true famous recipe is one Heather swears by – with a few crucial tips to ensure success!
Ingredients:
350g egg whites (approx. 8-9 eggs depending on size)
35g hot water
400g-450g sugar – depending on the weather
1 tbsp vinegar
2 tsp vanilla
Method:
• Put egg whites in bowl and add hot water
• Begin beating, gradually adding sugar while beating
• Add vinegar and vanilla towards the end of the sugar, and finish beating in the remaining sugar
• Ensure mixture is thoroughly whisked before piling onto oven tray
• Bake at between 160-180C – depending on your oven - for the first 10 minutes, then decrease temperature to approx 130degC and bake for 1½ hours.
Heather’s success secrets:
• Sugar quantity is subjective – I use less sugar in my pav which makes it marshmallowier, however you won’t get a very crusty edge which some people prefer
• Know your oven – every oven is different and you have to adapt to your oven to make a pav work. If the pav starts ballooning it means the oven is too hot – and what goes up must come down!
• Avoid cooking pavlova when humid
• It’s best to beat the egg whites when at room temperature – which is why the hot water helps
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