Directions

1. 1

   Preheat your oven to 250°F (120°C) using the convection setting if available. If your oven doesn't have convection, increase the temperature to 270°F (132°C) and allow extra baking time. Line a baking sheet with parchment paper and set aside.

2. 2

   Pour the egg whites into a scrupulously clean glass bowl or the bowl of an electric mixer. Beat on medium speed until the mixture becomes foamy and soft peaks begin to form, approximately 2-3 minutes.

3. 3

   In a separate small bowl, whisk together the superfine sugar and cornstarch. Gradually add this sugar mixture to the egg whites in four equal portions, beating thoroughly between each addition until fully incorporated. Continue beating until the meringue becomes glossy and holds stiff peaks that don't collapse when the bowl is inverted.

4. 4

   Add the vanilla extract and white vinegar to the meringue and beat until evenly distributed throughout.

5. 5

   Transfer the meringue onto the parchment-lined baking sheet. Divide the mixture into 5 equal mounds of similar height. Using a spatula, create shallow swirls on each mound by drawing from the outer edge toward the center, then place the baking sheet in the preheated oven.

6. 6

   Bake for 45-60 minutes until the pavlovas develop a crispy outer shell that produces a hollow sound when tapped. The meringue shell should be at least 5mm thick while the interior remains soft and marshmallow-like. Turn off the oven and allow the pavlovas to cool completely on a wire rack at room temperature.

7. 7

   Once completely cooled, use the back of a spoon to gently press down and create a shallow indentation in the center of each pavlova. Fill each well with whipped cream and top with your choice of fresh seasonal fruit such as cherries, peaches, kiwi, passionfruit, strawberries, raspberries, or blueberries. Serve immediately.