1 cup sugar
1 teaspoon white vinegar
1 and a half teaspoon cornstarch
1/2 teaspoon vanilla extract
-Preheat oven to 275 degrees F. Line a baking tray with foil and draw a circle (they said 7 inches) on it with the blunt edge of a knife (don’t cut the foil!).
-Beat the egg whites on medium speed until they form soft peaks.
-Continue beating as you add the sugar, a little at a time, until it forms stiff glossy peaks.
-Fold in the cornstarch and the vinegar, and then the vanilla, with a plastic spatula.
-Spread the meringue in your circle on the foil – the edges must be a little higher than the middle so it doesn’t become a pav pancake.
-Bake for an hour and fifteen minutes. It should be a pale pink color – but remember: do not open the oven door! I have made this twice and the time was perfect both times, so you shouldn’t need to check it.
-Turn oven off, let the pavlova cool completely – do not open the door or it will crack/flatten. I let it cool for about 3 and a half hours and that was good.
-Shortly before serving, cover with whipped cream. I used cool whip, but if you’re more discerning, you can make your own topping: whip 1 cup heavy whipping cream until you get soft peaks, then add 1 and a half tablespoons granulated sugar and 1/2 teaspoon vanilla extract.
-Put on fruit on top of the cream. Think tart fruits, here, to counteract the sweetness of the meringue. I prefer kiwifruit, but raspberries and blackberries work well too – go wild!
-Eat and enjoy! Easy as!