What do you do with left over egg whites?

You make PAVLOVA!



I LOVE using this sugar given to me by justjenn as a present. It's awesome and perfect for the Pavlova!



Trusty stand mixer and ingredients at the ready!



Whipped egg whites progression:

(Whisk on low till bubbles appear)

(Add sugar and whisk at medium till soft peak stage)

(turn to high speed and whip to stiff peaks)


Adding the cornstarch and vinegar:



My measuring tool in lieu of a circle drawn on parchment:



Into the oven for an hour and fifteen. Then turn oven off and leave pavlova in the oven OVERNIGHT with oven door ajar, now THAT I like! No storage issues until morning. =)



The finished product. My first Pavlova! Crispy outside and Marshmallowy inside, YUM!



Cooled and covered, this Pavlova will last another couple days...but for best results, eat sooner! (I won't be serving this for another day or so...so toppings in a later post.)