Preheat the oven to <temperature>100<unit>°C</unit></temperature>

Separate the whites from <quantity>4</quantity> eggs. Save the yolks for other preparations

Beat the whites with a hand mixer until the mixture is aerated but not completely firm

Slowly add <quantity>200<unit>g</unit></quantity> of sugar, while mixing, until it is incorporated

Sift <quantity>1<unit>tsp</unit></quantity> of cornstarch and gently fold to combine

Add <quantity>½<unit>tsp</unit></quantity> of white wine vinegar and gently fold to combine

Spread it in a circle on a baking tray lined with parchment paper

Bake for 1h30 until crispy on the outside

Turn off the oven and let the meringue it rest inside for 30m. The meringue is ready

Now assemble your pavlova!