Step 1

Prepare a baking sheet with parchment paper or a non-stick liner (like a silpat)

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, add your egg whites, vinegar and cream of tartar. Begin whisking on medium-low to break up the whites. When they start foaming, begin adding your sugar slowly. This is a lot of sugar so you are going to need to add more than you think at a time. Stop and scrape down your bowl because there are usually chunks of sugar stuck to the side.

Step 3

Once all the sugar has been added, turn the mixer up to high and allow it to whip until stiff peaks form. It will get very white and glossy.

Step 4

Reduce speed and add the vanilla. Turn the speed up to high once more just until the vanilla in incorporated. You don’t want to overwhip at the point.

Step 5

Stop the mixer, remove the bowl from the machine and tap the whisk gently against the side of the bowl to release the meringue trapped in the whisk. There is enough sugar to make this a very stable meringue but you still want to be moderately gently when tapping. Sif the cornstarch directly into the meringue. Fold in sifted cornstarch just until combined. You don’t want to over fold as every moment that passes and every time you agitate the meringue, it is falling. Not to sound too dramatic.

Step 6

Dollop meringue onto baking sheet about 3 inches apart because they will puff.

Step 7

Bake in an oven preheated to 200°F (convection ideally) for 40 minutes to an hour. It is done when you can gently touch the outside and it is firm. If it is still squishy, gently close the oven door and continue baking. The time will vary by the size and shape that you chose to make your pavlova.

Step 8

Turn off oven and let cool in oven for 1 hour. Remove and let it cool completely.