1. Preheat oven to 130C.

2. Line a large baking tray (approx. 40cm x 30cm) with baking paper.

3. Add the egg whites to a clean dry bowl of an electric mixer. Whisk on medium until you see ribbons starting to form across the top of the mixture. Very gradually begin to add the sugar, about a tablespoon at a time so it is well incorporated into the egg white. Once all sugar has been added, increase mixer speed to high and whip for about 3 minutes then turn off the mixer. Gently sift over the cornflour and then add the white wine vinegar and vanilla and stir to combine.  

4. Turn out onto your tray and, using a palette knife or spatula, spread the mixture across the baking paper, creating a few tips and dips in the meringue as you go.

5. Place in the oven and immediately turn oven down to 100C. Bake for 45 minutes to 1 hour then turn off the oven and leave the pavlova to finish cooking. Don't rush this component, leave it for at least two hours to ensure it has time to set and forms a lovely thick crust.

Try these topping suggestions: 

Pavlova with elderflower crème fraiche and honeycomb

Pavlova with grilled peaches and tahini caramel

Golden Gaytime pavlova