DAY ONE

Preheat the oven to 200F (94C).  

Separate the egg whites one at a time into a small bowl, ensuring there is no trace of egg yolk. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar and salt and begin mixing on low speed.

Once the whites have become frothy, increase the speed to high and sprinkle in the sugar one tablespoon at a time. It is important not to rush this step, only adding the next spoon of sugar after the last has been fully incorporated into the whites.

After the sugar is all added and the mixture is thick and glossy with a marshmallowy texture, add in the vanilla and whisk to combine. If you want to colour the meringue, add food colouring to the meringue and whisk until the colour is fully incorporated into the meringue.

Prepare a sheet tray lined with parchment paper. Place four dabs of meringue under the four corners of the parchment paper to secure it to the tray.

Prepare a piping bag fitted with a star, French or plain piping tip, depending on what style of kisses you are making.

Fill the piping bag with meringue and pipe meringues onto the parchment paper.

Bake the meringues for 60 minutes. The meringue is ready when the base is dry to touch. Turn the oven off and leave the pavlova in the oven overnight to thoroughly dry.

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DAY TWO

At serving time, remove the meringues from the oven.

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