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This is an unconventional method that really works. It makes a perfect crisp crust with soft marshmallow centre - and it does not drop when you take it out of the oven. Because it is cooked at such a low heat, it does not cause IBS symptoms unless you eat too much.
4 egg whites
pinch salt
8 oz caster sugar
1teaspoon each of vanilla essence and white vinegar
4 tablespoons boiling water
Heat the oven to 200°C or 400°F or gas mark 6. Cut a piece of baking parchment or foil large enough to cover an oven tray. Butter well (rub all over with a lump of butter held in butter paper) and sprinkle with water.
Beat all the ingredients together with an electric mixer until it holds firm peaks when you take the beaters out of the mixture. Pile the mixture onto the prepared paper. The mixture will spread a little so make it into a rounded shape that is higher than you want the finished pavlova to be. Do not shape it with a hollow in the middle - this is not a true Pavlova. Place in the oven, close the door and turn the oven off. Leave for 1 and a 1/2 hours or overnight. To serve, cover with cream and decorate with fruit.
To make in an Aga, put the pavlova into the roasting oven for 7 minutes. Remove to the simmering oven for 4 and a 1/2 hours.
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A note of caution: in New Zealand, where I come from, it is traditional to decorate pavlovas with passionfruit or a passionfruit sauce. Unfortunately, this is one of the few fruits which contains starch (in the pips) and this is especially intense when the fruit has been cooked. So do not use passionfruit.
This is one of the many recipes from the 'IBS Starch-Free Diet' book.
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