3 egg whites
3/4 cup fine sugar
2 tsp vanilla paste, or 1 tsp vanilla
1 tsp white vinegar
Preheat the oven to 250F.
Beat the egg whites until they begin to firm up. Slowly start to add the sugar. (You may need to stop and scrape down the sides of the bowl.) Keep beating for about 15 min until the egg whites are firm and can stand up on their own and the sugar has dissolved completely. Stir in vinegar.
Fold in the vanilla paste or extract – if you fold in the paste ever so slightly, you will have pretty streaks of vanilla seeds in the pavlova.
Dollop spoonfuls of the pavlova mixture onto 1 to 2 baking sheets lined with parchment paper. You should get about 10 to 12 pavlova clouds, depending on the size you make them. Try to get them as high and fluffy-looking as possible.
Bake in the preheated oven for 15 to 20 min until just slightly browned. Turn off the heat and let cool in the oven for about 30 min.
Farm-Fresh Recipes by Heather Cameron features more than 100 recipes, including pies, snacks, soups, breads and preserves. Published by Cico Books, $25, available on amazon.ca and at other major book retailers. For more info, visit missinggoat.com.
To make this dessert even more delicious, place your clouds on top of homemade vanilla pudding.
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