Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.
During preparing Christmas lunch, we used lots of egg yolks. With plenty of egg whites left (562g), we decided to make pavlova for our 2015 new year eve dinner gathering. We decided to reference the recipe from Patisserie: A Masterclass in Classic and Contemporary Patisserie book page 284. Skipping the icing sugar, we used 750g of sugar and black vinegar. We calculated that we are going to use 75g of vinegar. After pour some in the meringue, we thought 75g is too much and should be around 20g or less. Our electric mixer couldn't handle that much meringue. We divided the egg whites into half and mix them separately. Next time we know 250g egg whites are maximum for our electric mixer.