Coconut Pavlovas
6 eggs (at room temperature)
A pinch of salt
1 ½ cups caster sugar
2 tsp cornflour (cornstarch)
1 tsp white vinegar
1 cup coarse thread coconut
1 tsp Vanilla extract
Preheat oven to 160C (320F)
Line a baking tray with baking paper
Separate the eggs. (use the yolks later as a glaze or be brave and make your own mayo)
Place the egg whites in a mixer or bowl. Add the salt and sugar and beat for 10 minutes until shiny and very thick.
Beat in the cornflour and vinegar for a few seconds.
Then quickly fold in the coconut (do not beat as this will deflate the mixture)
Drop big spoonfuls onto the prepared tray (you will get about 8 individual pavs).
The thicker you make them the more marshmallowy they will be in the middle. If you make them thinner they will be more chewy.
Swirl the top to make a pattern with a fork.
Bake for 10 minutes then turn the oven down to 130C (212F) and bake for a further 1 hour until the shell is crisp to the touch.
Turn the oven off and leave the pavlovas to cool in the oven for at least 2 hours.
Store in an airtight container or freeze for later use.
To serve - whip the cream and place spoonfuls on top of the pavs and add the topping of your choice.