There are many different kinds of meringues. This recipe is perfect for Pavlova, because it will not get completely crispy.
This Meringue will stay soft and chewy on the inside and crispy on the outside.
Preheat the oven to 100 °C
Separate the whites from 4 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 200 g of sugar, while mixing, until it is incorporated
Sift 1 tsp of cornstarch and gently fold to combine
Add ½ tsp 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!
Yield 12 portions
White Wine Vinegar½ tsp