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Kiwi chef Peter Gordon shares his technique for making the perfect meringue for pavlova.

Peter Gordon's Mum's Pavlova

Pavlova created using meringue with cream and fruit is a wonderful dessert for a summer or winter menu. Choose seasonal fruits that are slightly tart so that they complement the sweetness of the sugary meringue.

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Tips and techniques

1. Use very fresh eggs at room temperature
2. Heat your oven to 180 degrees, then lower to 130 degrees once you have put the meringues in
3. Add sugar gradually if you want chewy meringue, or all at once if you want crunchy texture

Ingredients

• 3 large egg whites
• 220g caster sugar
• 1 tablespoon cornflour
• 1 dessert spoon malt vinegar (although any vinegar should be ok)

Preparation method

Oven at 180 degrees C.

Beat the whites till stiff then slowly add the sugar, initially a tablespoon at a time. Once half has been added you can add it a bit faster.

Turn your beaters off. Sprinkle the cornflour and vinegar over the top of your meringue and then slowly mix it in - don't beat.

Line a baking tray with baking parchment and then spatula your mixture onto it. Make any shape you want (a log, a round, a square).

Place the tray in the oven then immediately drop the temperature to 130 degrees C. Bake for one hour then turn the oven off and leave the meringue to cool in the oven.

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