> PAVLOVA
>
> from the Edmond's Cookbook (pretty much the NZ food bible)
>
> 4 egg whites
> 1 1/4 cups caster sugar
> 1 teaspoon white vinegar
> 1 teaspoon vanilla essence (extract)
> 1 Tablespoon cornflour (cornstarch)
>
> Preheat oven to 180C/350F. Using an electrix mixer, beat egg whites and
> sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla
> and cornflour together. Add to meringue. Beat on high speed for a
> further five minutes. Line an oven tray with baking paper. Draw a
> 22cm/9" circle on the baking paper. Spread the pavlova mixture to
> within 2cm/(call it an inch, maybe a little less) of the edge of the
> circle, keeping the shape as round and even as possible. Smooth top
> surface over. Place pavlova in oven then turn oven temperature down to
> 100C/212F. Bake pavlova for 1 hour. Turn oven off. Open oven door
> slightly and leave pavlova in oven until cold. Carefully lift pavlova
> onto a serving plate. Decorate with whipped cream and fresh fruit.
>
> Enjoy!
>
> Miche
>
> --

Thank you kindly. I will save this and give it a try this weekend. It
doesn't sound very difficult at all.

Cindi

> Electricians do it in three phases