4 egg whites
1, 1/4 cups white sugar
teaspoon of vanilla
1 tablespoon vingar
- clean and dry the mixer bowl and beater any trace of oil or fat will inhibit the beating of the egg whites
- carefully separate eggs white and the fresher the egg the better as well have them at room temperature
- whisk egg whites until stiff
- slowly add the sugar while whisking at top speed
- lastly beat in the vanilla and vinegar and beat for a another minute or so
- place pav on a a baking paper sheet or a greased and floured tray
- bake in a very slow oven (120) for an hour plus
- if it is a wet day allow to dry out in the oven