Pavlova

Method

1. Start. Whip whites to soft peaks; add sugar gradually to glossy stiff peaks.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Fold in starch and vinegar; mound a 7-inch nest.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
3. Finish. Bake 75–90 minutes; cool completely in the oven.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.