Preheat oven to 150 Celsius (300F)

Add sugar, approx. 1 tablespoon at a time, whisking until each addition is dissolved before adding more sugar (this takes time so be patient, approx. 10-15 minutes) 

Once all sugar has been added, scrape down the side of the bowl with a spatula and beat for a further 4 minutes – the mixture should be glossy and when touched between fingers should feel smooth – no grains of sugar should be felt

Mix the cornflour, vinegar, and vanilla into a slurry – add to egg white mixture and beat until well combined

Tip mixture onto a baking tray lined with baking paper – make a circle with a well in middle

Place in the oven and reduce oven heat to 125 Celsius – bake for 90 minutes – then turn the oven off – leave Pavlova in the oven for a few hours to cool down – preferably overnight – do not open over door immediately as will cause cracking

Quick Tips: 

• Fresh room temperature eggs work best – when whisked, they will be more fluffy and voluminous, plus more stable during baking. 
• Be patient when adding the sugar to egg whites – each tablespoon of sugar should be dissolved before the next is added. 
• Take care not to over-whisk the meringue mixture – it’s ready when it's glossy, smooth and there are no more sugar granules. Check by rubbing a little mixture between your thumb and forefinger.
• Best to avoid making it on humid days. Excess humidity can cause the meringue to sink during or after baking.
• A cup equals 250ml, one teaspoon equals 5ml, eggs approx. 60grams each.