Winner Heather Hamilton from St John's has been using the same recipe for more than 40 years.
Here are the champ's tips for perfect pav: Using less sugar will make your pav marshmallowier with a thinner crust. If you want a thicker crust, or if it is humid outside, increase sugar quantity by 20g or so. Know your oeven. Every oven is different and you have to adapt to make a pav work. If it starts ballooning it means the oven is too hot - and what goes up must come down. Avoid cooking pav when it's humid. It's best to beat the egg whites at room temperature - which is why the hot water helps. Egg whites freeze well and once thawed beat up nicely for a pavlova.
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|350 g||Eggs, whites only - approx. 8 or 9 eggs depending on the size|
|450 g||Sugar, 400-450g sugar|
|2 tsp||Vanilla essence/extract|
- Put the egg whites in bowl and add the 35g hot water. Begin beating, gradually adding sugar while beating.
- Add vinegar and vanilla towards the end of the sugar, then finish beating in the remaining sugar. Ensure the mixture is thoroughly whisked before assembling on oven tray.
- Bake at between 160C - 180C for the first 10 minutes then decrease temperature to approx 130C (depending on your oven) and bake for 1 1/2 hours.