Cook The Perfect... Meringue with Peter Gordon

Kiwi chef Peter Gordon discusses the intricacies of making perfect meringue for pavlova.

Listen to the interview and read Peter's recipe and tips below.

Tips and techniques

1. 1. Use very fresh eggs at room temperature
2. 2. Heat your oven to 180 degrees, then lower to 130 degrees once you have put the meringues in
3. 3. Add sugar gradually if you want chewy meringue, or all at once if you want crunchy texture

Recipe - Peter Gordon's Mum's Pavlova

1. 3 large egg whites
2. 220g caster sugar
3. 1 tablespoon cornflour
4. 1 dessert spoon malt vinegar (although any vinegar should be ok)

1. Heat the oven at 180 degrees C.

2. Beat the whites till stiff then slowly add the sugar, initially a tablespoon at a time. Once half has been added you can add it a bit faster.

3. Turn your beaters off. Sprinkle the cornflour and vinegar over the top of your meringue and then slowly mix it in - don't beat.

4. Line a baking tray with baking parchment and then spatula your mixture onto it. Make any shape you want (a log, a round, a square).

5. Place the tray in the oven then immediately drop the temperature to 130 degrees C. Bake for one hour then turn the oven off and leave the meringue to cool in the oven.

Listen to the interview with Peter Gordon

Peter Gordon talks Jane Garvey through the art of whisking up egg whites to make meringue.

• Listen to the interview

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