New Zealand Pavlova
Submitted by kiwican
1/4 c boiling water (75 ml)
3 egg whites
1/1/2 c sugar (375 ml)
1 1/2 tsp vanilla extract (20 ml)
1/1/2 tsp kosher-for-Passover vinegar or lemon juice (20 ml)
Pre-heat oven to 400F.
Line a baking tray with parchment paper. Make sure the egg whites are at room temperature. Mix the egg whites, while adding the sugar, vanilla, and vinegar, until it's the consistency of meringue.
Drizzle in 1/4 cup boiling water while continuing to whip. Continue whipping for about 12 minutes, until stiff peaks form. Spread the mixture out on the parchment paper, making sure the edges are higher than the center.
When the oven is hot, put the baking tray in and immediately turn the oven off. Leave the pavlova in the oven for 4-5 hours.
Whip 1 cup of whipping cream. Spread the whipped cream on the baked pavlova, and top with a variety of fresh, sliced fruit, and/or grated chocolate.