‘Tis the season. Mittens and scarves hats. Hot cocoa. Chestnuts roasting on an open fire. Family. Presents. Summertime staple, pavlova.
This year’s Christmas is going to be VERY different from 2011. One year ago, I celebrated Christmas out by the pool with a BBQ and lots of sunshine, followed by a walk down to the beach. The seasons in New Zealand are opposite of what we have here in the northern hemisphere, so Christmas falls right in the middle of the summer holiday.
It’s not just the weather that makes Christmas in New Zealand unique. The food is different too! And one of my FAVORITE FAVORITE New Zealand dishes is pavlova. OMG. It literally melts in your mouth. It’s airy and light and fresh. The perfect summer dish. It totally goes with Christmas!
So, I’ve decided to share a recipe for this sweet goodness that encompasses what makes New Zealand so unique. They have so much pride in their country, so don’t you dare tell a Kiwi that those Australians over the ditch invented this Aotearoa trademark!
- 6 egg whites
- 1 1/2 cups sugar
- 2 tsp cornflour
- 2 tsp vinegar
Preheat oven to 212 degrees Fahrenheit. Mix ingredients together. Beat until smooth. Pour into a round cake pan. Place in oven. Turn oven off. Leave in oven for 1 hour 15 minutes. Top the pavlova with freshly whipped cream and sliced fruits.
*Make at your own risk. There’s a lot of trial and error that goes into making the perfect pavlova. I think I made six before I got it right…