Get ready: Preheat your oven to 350 degrees. Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
In your mixer bowl, beat egg whites together with salt until glossy peaks form.
Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
Sprinkle vinegar, cornstarch, extract, and food colouring over meringue, gently fold in till combined.
Heap meringue onto the center of your baking sheet.
Use a spatula to spread the meringue out to approximately an 8-9″ circle. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you! For this pavlova, I went around the outside, using the spatula to drag meringue upwards.
Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
The Bloody Eyeballs
Make sure the lychees are really well drained before making your bloody eyeballs. Sort through the lychees - you'll want the ones that are in one piece - not split wide open - and look good.
Put a few tablespoon worth of jam into a pastry bag, cut a small amount off the tip. Place the tip of the pastry bag into the larger opening of a lychee. Pipe a small amount of jam into the cavity, but don't fill it all the way.
Pick out a blueberry that's about the same size as the opening of your lychee, and gently push it in. It should sit mostly inside the lychee, bulging out a bit.
If the interior of a lychee is really big, I'll usually put a blueberry in first, THEN pipe a bit of jam in
If any jam seeps out, I'll usually swipe it over the outer edge of the lychee, so it fills the cracks. This makes the "eyes" look bloodshot!
Repeat with remaining lychees
Whisk together the jam and the honey until smooth. I like to do this in a glass measuring cup, as it makes it easy to drizzle it over the Pavlova.
Just before serving, prepare the heavy cream.I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavouring, again – optional
Once heavy cream is whipped to the desired thickness, add the flavour extract and food colouring, mix until well incorporated.
Mound the whipped cream on your pavlova, drizzle with the sauce "blood". I like to drizzle it over the sides of the Pavlova, as shown
Arrange "Bloody eyeball" lychees on top, serve immediately!
* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons. If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!