Step 1:
A basic meringue contains 55g (1/4 cup) caster sugar for every 1 egg white. (The addition of cream of tartar and vinegar helps create a soft marshmallow centre and a crisp crust.) Begin by whisking the egg whites in a clean, dry bowl - any grease or moisture will stop your eggs from aerating. Gradually add the sugar, 1 tablespoonful at a time, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a further 2-3 minutes or until the mixture is thick and glossy. Undissolved sugar causes "weeping" (when moisture forms on the meringue) so if the mixture is grainy, continue whisking.
Step 2:
Line a baking tray with non-stick baking paper. Draw a disc on the paper and spoon the mixture onto the disc. Use a palette knife to draw the meringue mixture upwards around the edge to create furrows. This will help support the sides of your pavlova, and prevent it from cracking too much and collapsing.
Step 3:
After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely. If you remove the meringue when it's still warm it will cool too quickly, and may crack and collapse.
Source
Australian Good Taste - December 2007 ,
Good Luck & Selamat Mencuba uols...
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