Pavlova

• 6 egg whites
• 5 tablespoons cold water
• 2 cups caster sugar
• 2 teaspoons white vinegar
• 2 teaspoons vanilla essence
• 6 teaspoons cornflour

1. Heat oven to 150 degrees Celcius, draw a 20 cm in diameter circle on baking paper, and place on baking tray.
2. In a large bowl, add egg whites and beat until stiff.
3. Slowly add the cold water until fully mixed inches.
4. On a low beater speed, slowly add the caster sugar until all is incorporated.
5. Add in the vinegar, vanilla essence, and cornflour, a teaspoon at the time.
6. Spread mixture onto the baking paper, trying to keep in the drawn circle.
7. The pavlova will spread as it bakes, so the higher at the start, the better.
8. After 45 min in the oven, switch it off.
9. Leave pavlova in the oven overnight, or until oven is fully cooled down.
10. Cover in cream, and add fruit as desired.

egg whites, cold water, caster sugar, white vinegar, vanilla essence, cornflour

Taken from www.food.com/recipe/pavlova-522539 (may not work)