Adapted from Nigella Lawson's How to be a Domestic Goddess
4 egg whites
Pinch of salt
1 1/4 cups superfine sugar (or make your own by processing granulated sugar in the food processor for about a minute)
2 teaspoons corn starch
1 teaspoon white wine vinegar
1/2 teaspoon vanilla
Preheat the oven to 350º. Line 2 baking trays with parchment paper.
Beat the egg whites and salt until the mixture forms satiny peaks. Keep beating while slowly adding the sugar...continue beating till the meringue is stiff and shiny. Sprinkle meringue with corn starch, vinegar and vanilla. Mix in gently.
Form meringues on the parchment paper about 4 inches in diameter (I trace 4 inch circles on backside of paper for a guide to size). Make an indentation in the middle of each pavlova with the back of a spoon. Put into oven and immediately reduce the heat to 300º. Bake for 30 minutes. Turn off oven and leave pavlovas inside for 1 1/2 to 2 hours.
Serve with sweetened whipped cream, fresh fruit and, if you'd like, a fruit syrup.