Pavolva (2x egg whites)

Ingredients

2 egg whites
115g white sugar
pinch cream of tartar
1 teas cornflour
1 teas white vinegar

Method

1. Preheat oven to 120°c/100°c fan-forced. Trace a 20cm (approx, so it's about 5cm high) diameter circle onto a sheet of baking paper. Place, marked-side down, on a large greased baking tray.

2. Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until sugar has dissolved after each addition. Add cream of tartar, cornflour and vinegar, then beat until just combined.

3. Spoon meringue mixture onto marked circle to cover. Using a spatula or palette knife, make furrows up the side (this gives the pavlova stability). Bake for 1 hour 15 minutes or until just firm, but not browned. Turn off oven and leave in oven with door ajar until completely cool.

4. To serve, top meringue with cream, zest, honey and fruit.

CHALLENGE - my pav is weepy (uncooked egg whites in final result)

Could be either the sugar not being properly mixed in, or the eggs being over-mixed (It's an interesting challenge). Could also be humidity.