Create 2 large pavlova bases. Or halve to create one at a time. Also use to create mini pavlova bases or meringues.
For full 60g batch -
60g pavlova mix
360g cold water
540g castor sugar
Dissolve pavlova powder in cold water for 20 minutes. Mixture will look lumpy.
Whisk on top speed for 2 minutes until full volume is attained. Add half of the castor sugar in a steady stream while whisking. Whisk for a further 30 seconds. Add the remaining castor sugar and whisk for 30 seconds.
Pipe meringues / meringue bases. Spread pavlova mixture onto lined baking tray in desired shape.
Bake at approx 130-140 degrees for approx 35 to 45 minutes with the door slightly ajar.
Tips: spread mixture how you want the end pavlova to look. You can also put into a baking tin - lined springform is recommended.