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Line a baking tray with baking paper. Using a 20x 30cm tin or a ruler, trace out a roughly 20 x 30cm rectangle on your baking paper with a pencil - this gives you a guide for shaping the pavlova.
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Preheat the oven to 180°C (not fan bake).
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Wipe out your stand mixing bowl with a bit of lemon juice or vinegar to remove any bits of grease from last time you used it - you want your bowl and beater attachment to be super clean and dry.
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Add the egg whites and salt to the bowl and beat using the whisk attachment on high speed until frothy.
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Still on high speed, start adding the caster sugar, 1 tablespoon at a time, until it is all absorbed and the egg whites are stiff and glossy. This should take about 10 minutes, and when you rub a bit of meringue between your fingers you shouldn’t be able to feel any sugar granules.
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Whisk in the vinegar. Sift the corn flour over the meringue and gently fold through with a spatula.
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Use a big spoon to drop dollops of meringue onto your traced rectangle. Use an offset spatular similar to spread it gently into a rectangle, creating a few swirls and peaks as you go.
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Place it in the oven. Immediately turn the heat down to 130°C and bake for 1 1/2 hours. Turn off the oven and leave it in the oven without opening the door until completely cool, ideally overnight.