For Christmas and summer deliciousness, Raelene Bates of Delicious Little Things Delicious Little Things returns to tradition and re-imagines her mothers Pavlova recipe. It is the perfect way to use up egg whites left over from making custard for the Christmas pudding.
200 gram egg whites (about 7 eggs) from Mt Roland Free Range
400 gram sugar
1 tsp vanilla essence
Pinch of cream of tartar
Mix the eggs whites and cream of tartar until just fluffy
Add the sugar and mix until peaks form.
Heat oven to 90-100º C
Raelene piped her meringues but she says you can simply put spoonfuls and flatten a little
Bake in oven for approximately 40 minutes then leave to cool in the oven with the oven door ajar.
She then placed bit more cream on and placed a second meringue disk on top
Sprinkle some icing sugar for a finishing touch and then enjoy your creation