4 x 55g egg whites, fresh at room temperature
¼ teaspoon salt
220 g castor sugar
Beat egg whites in a very clean glass bowl using a bench top mixer until very stiff approximately 2 minutes.
Continue beating while gradually adding castor sugar.
Beat egg white mixture until thick and sugar has dissolved approximately 8 -10 minutes. (Pinch meringue mixture in between fingers and rub together should feel smooth not gritty)
Preheat oven to 100°C with the fan on or in the case of a conventional oven 120°C.
Spoon meringue onto a tray lined with baking paper allow a 3cm gap between each meringue. Use a palate knife to smooth and shape the meringues.
Sprinkle 1 teaspoon of water on the tray, not the mixture.
Place the tray in lowest position of the oven cook for 1 hour or until cooked ie, the majority of the meringue base is dry.
When cooking a large pavlova allow another 30 minutes cooking time.
Remove from the oven and allow to cool on the bench top.
Meringue mixture can be baked in any shape, use a piping bag to pipe out mixture onto a tray lined with baking paper.
Makes approximately 20 golf ball size meringues