Whip the egg whites into stiff peaks.
Add the sugar 1 tbsp at a time, beating for 30 seconds between, then continue beating on high speed until the meringue is glossy. The peaks should be stiff enough that you can hold the bowl upside down and feel confident that the whipped egg whites won’t fall.
Using a rubber spatula, fold in the vanilla essence, vinegar and cornstarch.
Spread the pavlova mixture onto your lined baking pan, or you can make mini pavlovas by piping the mixture into mini nests. Make sure the edges are tall and you have a nice dip in the center to hold the toppings.
Preheat the oven to 150°C. Place your pavlova into the oven and bake for 1 hour. Allow the pavlova to completely cool in the oven to prevent it from cracking. Just open the oven door slightly to let the warm air out.
For the topping
4 Egg Whites
250g Castor Sugar
1 tsp White Wine Vinegar
1 tsp Cornflour
1 tsp Vanilla Extract