This recipe makes enough for 2 15” circles
4 egg whites
¾ cup white sugar
1 tsp cream of tartar
1. Beat egg whites with cream of tartar until soft peaks form.
Very slowly add sugar, beating in thoroughly until stiff peaks form and egg whites are glossy.
2. Prep two baking sheets with parchment. (Trace a plate with a marker to get a perfect circle outline. Turn the parchment over so the tracing is on the reverse side.)
Spread egg white mixture to edge of circles. Slightly scoop out the centre.
3. Bake in a preheated 225F oven for 90 minutes.
Once out of the oven, cool completely before plating. To remove parchment, bend the paper slowly away from the pavlova. It should all come off in one piece.
4. Pile fresh raspberries in the centre for your garnish, or use any other berry or chopped fruit. The pavlova should be stiff on the outside and chewy on the inside. Mine stayed fresh (with toppings) for 2-3 days in the fridge. Enjoy!!