This is a lovely light dessert which you can vary to your taste. Australians claim that it was created for the ballerina Anna Pavlova when she was visiting there but New Zealanders claim they had it long before then. Whoever is right, I'm glad they kept the recipe!
You can make these way ahead of time and keep them in your cupboard in an airtight box for several weeks.
Ingredients:
3 egg whites
1/4 teaspoon cream of tarter
1 cup sugar.
Preheat oven to 300 degrees
Whisk the egg whites until foamy
Add the cream of tarter and whisk to combine
Add the sugar - very slowly at first, scraping down the the bowl a couple of times.
Transfer mixture to a piping bag fitted with a 1/4" tip and pipe onto a parchment-lined cookie sheet. Pipe a small circle and build a "wall" as demonstrated in the video.
Place in preheated oven and turn off the heat. Leave to dry for 2 to 3 hours or overnight.
Suggested fillings: lemon curd and raspberries, whipped cream and assorted small or sliced fruits, chocolate ganache or chocolate mousse.
Fill no more than an hour or so before serving as meringues will soften.
Watch the Video
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