4 large egg whites
1 tablespoon of salt
1 cup of sugar
4 tablespoons (2 inches) of cornstarch
2 tablespoons of apple cider vinegar
1 tablespoon of vanilla extract
For the filling:
2 bananas
2 tablespoons of lemon juice
1/2 cup of sugar
1 tablespoon of cornstarch
1 cup of water
4 large egg whites
1 tablespoon of salt
1 cup of sugar
4 tablespoons (2 inches) of cornstarch
2 tablespoons of apple cider vinegar
1 tablespoon of vanilla extract
For the filling:
2 bananas
2 tablespoons of lemon juice
1/2 cup of sugar
1 tablespoon of cornstarch
1 cup of water
Preheat your oven to a low temperature (130°F)
Dust a 20 cm diameter opening with wheat flour
Beat the egg whites with salt until they are stiff
Add the sugar, one tablespoon at a time, beating well after each addition
Add the cornstarch and vinegar and beat well
Fill the pan with the meringue, lifting the sides and leaving it slightly lower in the center
Bake for about 1 hour or until the meringue is lightly browned
Let it cool a bit, then remove from the pan and let it cool completely
For the filling: peel the bananas
Cut them into pieces
Purée them with lemon juice, sugar, cornstarch, and water
Mix well
Heat in a saucepan over low heat, stirring constantly until thickened
Remove from heat, let cool, and fill the pavlova
Garnish with thin strips of lemon zest
Serves 8
