I've made a few Pavlovas in my time. I find the addition of cornflour gives a marshmallow type middle which is delicious. They do not turn out perfectly white though and will weep sugar if you overbeat. Make sure your utensils are grease free or the eggs whites won't whip properly.
HTH!
Here is my fav recipe
3 Egg Whites
6oz Fine/Caster Sugar
1tsp Cornflour
Pre-heat the oven to gas mark 2, 300°F (150°C)
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse). When they're ready, start to whisk in the sugar, approximately 1 oz (25 g) at a time, whisking after each addition until all the sugar is in. Finally fold in the cornflour
Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter. Then spoon round blobs next to each other so that they join up to form a circle all around the edge. Now, using the tip of a skewer, make little swirls in the meringue all round the edge, lifting the skewer up sharply each time to leave tiny peaks.
Place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F (140°C) and leave it to cook for 1 hour. Then turn the heat right off but leave the Pavlova inside the oven until it's completely cold. I always find it's best to make a Pavlova in the evening and leave it in the turned-off oven overnight to dry out.
the only difference between meringues and pavlovas is that pavlovas use cornflour and vinegar to create the mm middle.
I like to preheat the oven to a higher temp than what I am going to bake the meringues at and then turn the temp down as soon as I put the meringues in the oven.
Pavlova
250g caster sugar
4 egg whites
2 tsp cornflour
1 tsp white vinegar
Pre heat to 180C
beat whites til stiff add sugar in thirds
sprinkle on cornflour and vinegar and fold in
spread on parchment
plonk in oven reduce heat to 140-130C bake for an hour or so.
If making meringues they look fab brushe with pearl dust!
corn flour is the english name for corn starch
2 egg whites at room temperature
3/4 cup sugar
1/8 teaspoon salt
1/8 teaspoon cream of tartar
Whip egg whites until frothy, gradually add sugar and other ingredients. Form onto prachment paper lined sheet or brown paper bag (inside, please). Bake at 200 degrees for 1 hour then turn off oven to dry.
Can be slightly colored (paste or drops NOT oil), spooned, or piped in bag. My kids favorite? Chrictmas "trees". Little green blobs piped through large star tips, sprikled with colored nonparelis. Small ones dry much quicker and are more fun to eat to pop in mouth whole (less mess).
HTH Rita
I make these every Christmas.
Raspberry Meringue Kisses
3 egg whites
1/8 -teaspoon salt
3-1/2 tablespoons raspberry gelatin
3/4 cup sugar (use superfine for best results)
1 teaspoon vinegar (sets the color)
1 cup mini chocolate bits
Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually; beat until stiff peaks form and sugar is dissolved. Mix in vinegar; fold in chocolate bits.
Drop from teaspoon onto ungreased cookie sheets that have been covered with brown paper. (I use clean brown grocery bags that I cut to fit cookie sheets. I keep the printed side down). Bake at 250 degrees 25 minutes.. Turn oven off; leave cookies in oven 20 minutes longer.
Makes about 9 dozen.
A couple tips.
Instead of using a teaspoon, I use a very large pastry bag with no tip and pipe them. You can put them fairly close. They only need to dry out. Then turn out great and are less messy. If you get excessive pointy tips, just use your finger that has been dipped in water to tame them down.
I believe castor sugar is another term for superfine or bar sugar.
The reason it is called for is it dissolves much faster. You can make your own by just putting regular sugar in the food processor for a bit. There is also a product out called Bakers Sugar. It is a superfine sugar. It comes in what looks like a paper milk carton.
These meringues keep very well in tins with tight fitting lids. These are the first cookies I make and they have been great two to three weeks after Christmas(if any are left)
Hope this helps! 
Great recipes! I am either going to make the meringues or the pavlovas. A friend of mine puts raspberry something in between them. She is out of town so I can't ask her. Does anyone out there put them together (if you make individual ones and not one great big one) with a fruit inbetween?
This is the one I luv! I made meringues for the first time ever and I loved this recipe. Got it from sparkrecipes.com, they are about 40 calories each! you can't beat that! ** I made them without the mint extract though...
2 Egg Whites, beaten very stiff
1/2 cup sugar, gradually added
1/2 t mint flavoring or almond extract
1/2 c. chocolate chips
1/4 cup chopped pecans
food coloring
Preheat oven to 350
Beat eggs till very stiff
(NOTE: Flavorings not listed in Spark ingredient list)
Gradually add sugar
Fold in last 3 ingredients.
Also add food coloring in red or green.
Cover cookie sheets with aluminum foil.
Drop rounded tsp. slightly apart.
Put in oven and TURN OFF the heat.
Leave in closed oven at least 2 hours or overnight to dry up the cookies.
you can make flat ones, and spoon melted chocolate between and glue them together. I am afraid real jelly or jam would be too wet and would break them down.
Could it be a Schaum Torte?
Do a search, you'll get lots of recipes.
It is delicious!
Usually involves ice cream and fruit!
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