Pavlova without fresh fruits

I was making something that requires egg yolks so I kept the leftover whites at the fridge until I came back from class and still saw that pity looking egg whites, I decided to make Pavlova.

Pavlova can be very simple once you grasp the technique of making meringue. Just like meringue, pavlova are made from egg whites. When dealing with egg whites, we want to have very clean utensils. By clean I mean really really clean! Read: no grease, not wet, no egg shells (even a tiny bit), no yolks (even 1/100 drop) and make sure you're hands are dry too!

So here goes my very simple version of pavlova:

3 egg whites

4 tbs sugar (I used the ordinary granulated sugar not castor sugar nor blendered it beforehand)

1 tsp vanilla

1 tsp vinegar

1/2 tbs corn starch

Firstly, preheat the oven at 150 degrees or lower. Unless your hands are made out of steel and your veins are made of electric wire, use electric mixer and beat egg whites until stiff peak forms. While waiting for the stiff peak to form, add sugar a tablespoon at a time. When it is glossy and ready, (test it by putting the bowl upside down. If it stays then you're ready for the next step) put in vanilla, vinegar and sprinkle the corn starch and fold it using spatula. continue mixing it (I forgot to fold it!!!!). Bake for supposedly 1 hour and 15 minutes but I baked for only 40 minutes because I just don't have the patience to wait lol

For the whipping cream, I bought the cheapest the store can offer and add in some icing sugar and vanilla and beat until soft peak forms.

Enjoy baking and don't forget to tune in Masterchef Malaysia @Astro Ria Ch104 this 22nd October ya!!!

So the picture starts from the bottom and you scroll up ;p