Mon - Oct 25
Wed - Oct 27
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Ash’s Pav


150ml egg whites (approximately 4 x 60g eggs)
1 cup (220g) icing sugar
2 1/2 teaspoons cornflour
2 teaspoons dried lemon myrtle powder
3/4 teaspoon white wine vinegar


1. Preheat oven to 150°C.

2. Put the egg whites into a bowl and electric mix until soft pearl consistency.

3. Slowly add the sugar and beat for a good 10 minutes, gradually add the lemon myrtle.

4. Sift the cornflour over, add the vinegar and fold through.

5. Pile onto baking paper or cake tin cook at 120°C for an hour.

6.  Add whipped cream and whatever fruit you desire

Ash’s tip: For something a bit different, I use lemon, orange, lime and ruby grapefruit

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