Classic Pavlova

Directions

1. 1
   Beat whites & salt until stiff and dry; add castor sugar gradually, beating well between each addition, making sure sugar is dissolved.
2. 2
   Mix together white sugar and cornflour, lightly fold into meringue with vinegar.
3. 3
   Spread mixture in a heap onto a baking paper lined oven tray; using a spatula spread out a little, but leaving fairly high and indenting the middle slightly as you smooth it out; when cooked you break around the indentation gently, it will fall into centre making more room for the filling.
4. 4
   If you prefer you can spread the base then pipe the rest of the meringue to build up sides and make decorative.
5. 5
   Makes 1 large or 8 small; cook both sizes in slow oven 150degC (300degF) or 130degC (250degF) fan forced for 30-40 minutes.