Place all the ingredients in the mixer and beat with the hand mixer, at high speed, for roughly 10 minutes, until the meringue is ready. It will be ready, when it’s gluey and stands up in stiff peaks.
Place a bit of meringue on the four corners of a baking pan and then lay a parchment paper above it. Doing so, will prevent the parchment paper from upheaving during the baking.
Then, evenly form 6 rounds of meringue on the parchment paper, with a spoon.
Bake in preheated oven at 150℃, set on fan, for 45 minutes.
After that, turn off the oven, let the door half-open and let the pavlovas inside for another 45 minutes.
If you want, you can make a whipped cream, then garnish the pavlovas and you can top with any kind of marmalade you wish.
- You can divide the mixture in two baking pans, form 2 big rounds and make an even bigger pavlova.
- Serve with whatever you have, sweet preserves, fresh fruits, cocoa powder, chocolate biscuits or compotes.