If you’ve made lemon curd, hollandaise, carbonara, or mayonnaise, you have leftover egg whites — don’t discard them. Six whites make a full pavlova, a showstopper that looks like it cost twenty dollars.
Ingredients
- 6 egg whites
- Pinch of cream of tartar
- 1 1/2 cups superfine sugar (300g)
- 1 teaspoon white vinegar, 1 teaspoon vanilla
- Whipped cream and fresh fruit, to top
Method
- Beat egg whites until foamy, add cream of tartar.
- Add sugar a tablespoon at a time, beating on high until stiff, glossy peaks form, about 10 minutes.
- Fold in vinegar and vanilla gently.
- Spread onto a parchment-lined sheet in a 9-inch round, edges slightly higher than center.
- Bake at 250°F for 1 hour 30 minutes, then turn the oven off and let it sit inside, undisturbed, at least 2 more hours to prevent cracking.
- Top with whipped cream and fruit.
The perfect way to use up every leftover white from a yolk-heavy baking day.