fills 8 - 9" pie plate; 10" pie plate use 1 ½ recipe
4 lg egg whites
1 ¼ cup sugar (caster sugar works best but superfine or even regular will work too)
2 tsps vanilla
1 ½ tsps white vinegar
1 TBSP cornstarch
Preheat oven to 350°. Beat egg whites in medium large bowl til stiff peaks form (mix more than quadruples in size). Add sugar about ¼ cup at a time and beat until mixture is smooth and glossy. Mix remaining three ingredients separately, vanilla and vinegar first, then whisk in cornstarch. Add to egg/sugar mix and beat in immediately before cornstarch gets lumpy. Spray cooking oil (Pam or similar) over pie plate and use oil sprayed spatula to smooth pavlova into plate. Put in oven then turn temperature down to 200°. Cook for one hour. Remove and cool for at least 30 minutes before topping with freshly whipped cream and fruit.
(recipe courtesy of Brandy)