There is nothing more native to New Zealand and Australia than Pavlova! This is a foolproof recipe that has withstood the test of time.
To make the sugared rose petals, break off the petals of organic, unsprayed roses. Brush each petal with beaten egg white, then gently dredge in granulated sugar. Set on a plate or piece of greaseproof paper to dry.
Is it best to have the eggs at room temperature? - 26 Jan 2017
I made this one last weekend and it only lasted an hr in my house so I have to make one today again - 23 Aug 2013
I didn't add the sugar to the whites right away. You'll get a better rise out of your whites (& won't have to whip it as long) if you whip the whites to a soft peak first, then gradually add the sugar. I cooked mine on an aluminum baking sheet so I added 10 minutes to the cook time. I let it cool in the oven for two hours & it was still too gooey in the center. I was barely able to grab a pic before the pile of cherries I put on top, caved in the pavlova. :o( There's another recipe, on this site, that calls for the pavlova to be baked @ 300 degrees for an hour...that one worked much better for me. I'll use it again next time but thanks anyway Christina! - 14 Aug 2007 (Review from Allrecipes USA and Canada)