Directions

1. 1

   Preheat your oven to 250°F (120°C) using convection mode if available. If your oven does not have a convection setting, increase the temperature to approximately 270°F and monitor baking time carefully. Line a baking sheet with parchment paper.

2. 2

   Place the egg whites in a thoroughly clean glass or metal mixing bowl. Using an electric mixer on medium speed, beat the egg whites until they become foamy and soft peaks just begin to form.

3. 3

   In a separate small bowl, whisk together the superfine sugar and potato starch. Gradually add this mixture to the beaten egg whites in four separate additions, beating well between each addition to fully incorporate.

4. 4

   Continue beating until the meringue becomes glossy, thick, and forms stiff peaks—the mixture should hold its shape when the bowl is inverted. Add the vanilla extract and white vinegar, and beat until they are fully combined throughout the meringue.

5. 5

   Divide the meringue into five equal mounds on the prepared baking sheet, spacing them evenly. Using a spatula, gently twirl each mound from the outer edge toward the center to create a peaked, elegant shape. Place the baking sheet in the preheated oven.

6. 6

   Bake for 45 to 60 minutes until the outer shell becomes crisp and pale. The pavlovas are ready when they produce a hollow sound when tapped and the shell is at least 5 millimeters thick, while the inside remains soft and marshmallow-like. Remove from the oven and allow each pavlova to cool completely on the baking sheet or on a wire rack.

7. 7

   To serve, use the back of a spoon to gently press down the center of each cooled pavlova, creating a shallow well. Fill each well with lightly whipped cream and top generously with your choice of fresh seasonal fruit, such as cherries, peaches, kiwifruit, passionfruit, strawberries, raspberries, or blueberries.