Coffee Pavlova | Airy Meringue Dream

Sift the powdered sugar finely with the instant coffee. Draw a circle of approx. 22 cm diameter on a piece of baking paper and place the paper with the drawing facing down on a baking tray. Preheat the oven to 180 °C top/bottom heat.

Beat the egg whites with a pinch of salt until very stiff. While beating at the highest speed, add the powdered sugar-coffee mix spoon by spoon, beating well each time. Finally, carefully fold in the potato starch and white wine vinegar.

Pile the meringue mixture onto the baking paper within the drawn circle. Place the tray in the oven, immediately reduce the temperature to 150 °C and bake on the lowest rack for approx. 1 hour. The Pavlova should be crispy on the outside and still soft on the inside. Turn off the oven and let the Pavlova cool completely in the closed oven (cracks in the surface are normal and part of it).