Ingredients:
6 egg whites at room temperature
A pinch of cream of tartare, this works with bi carb soda as well
2 cups of caster sugar
2tsp white vinegar
1tsp vanilla essence
1tbs cornflour
Method:
Preheat oven to 150 degrees Celsius. Line a greased baking tray with baking paper. Using an electric beater, beat egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Add sugar one spoon at a time, beating well after each addition until meringue is thick and glossy. The mixture should be fairly smooth and free from a lot of grains of sugar. The less sugar you can feel, the better it will be. Mix the vinegar, vanilla and cornflour in a small cup then gently fold through the meringue mixture with a spatula. Gently spoon meringue onto baking tray. Bake for one hour or until crisp. Turn the oven off and allow meringue to cool in the oven with the door propped open with a wooden spoon.
Once the meringue has cooled, spread with whipped cream and top with a selection of fruit. I personally love a berry pavlova or a peach pavlova but