By far the simplest pavlova recipe I've come across. For a change I made mini pavs and with brown sugar. Brown sugar gives a wholesome depth of caramelish sweetness compared to white sugar. A whipped cream and tangy fruit topping is must to offset the pillowy sweet marshmallow.
4 egg whites
1 1/2 c brown sugar
2 Tbsp boiling water
1 tsp vinegar
1 tsp vanilla extract
Preheat oven to 140C. Line a baking tray with baking paper.
Put all the ingredients in a bowl and beat with an electric mixer for 10-12 minutes until voluminous, stiff and glossy.
Use a spatula to shape a large pavlova on the baking tray or 8 mini pavlovas. It's a good idea to indent the centre so it can hold your toppings.
Bake for 30 minutes at 140C. Then decrease oven to 120C and bake for a further 30 minutes. Then turn oven off and leave pavlova for 1 hour before taking out.
I topped mine with whipped cream, homemade lemon curd, mango pieces and toasted coconut.