This recipe can be halved or increased quite easily just keep in mind that the cooking time will vary. I often make this into a 6 egg white pavlova.
Make sure your whisking bowl is clean and greasefree. If in doubt rub with paper towel dipped in white vinegar or lemon juice before use.
Have everything ready on the bench because once you start mixing, your pavlova you can’t be interrupted.
Use eggs at room temperature to ensure the best whip. The egg whites must not contain even a trace of yolk. To be sure separate each egg individually.
I like to use cream of tartar to stablise the whites. I have read that a ½ teaspoon of white vinegar or lemon juice or even a pinch of salt can be substituted but I
can’t verify this.
If you can’t get superfine sugar, whiz regular sugar in the food processor.
Do not open the door during the cooking then when baled. allow to cool slowly in the oven with the door ajar.