Pavlova Meringue

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 75 °C (170 °F). Line a baking sheet with parchment paper.

2. 2

   In a bowl, beat the egg whites and lemon juice with an electric mixer until soft peaks form. Gradually add the sugar and syrup, beating until stiff peaks form.

3. 3

   With the back of a spoon, spread the meringue over the baking sheet to form a 25-cm (10-inch) in diameter disc.

4. 4

   Scoop out the centre of the disc to give it the shape of a pie plate. The bottom must be at least 2.5-cm (1-inch) thick.

5. 5

   Place the meringue in the oven to dry for at least 5 hours. Turn the oven off and let it stand overnight in the oven, with the door ajar.

6. 6

   The next day, if the meringue is not completely dry, dry it again at the same temperature until crisp.