Instructions :
Make sure all the equipment are absolutely clean and dry, any small fat or even a tiny bit of egg yolk can ruin the meringue. Arrange the equipment ahead around you
If don’t have super fine sugar at hand, pulse bland granulated sugar for a few seconds in food processor
Pre-heat oven to 100 C / 212°F, line baking tray with parchment paper or use Silicone baking mat. Make sure about your REAL oven temperature and use a Digital oven thermometer if you can
Start whisking room temp, fresh egg white in a stand mixer with cream of tartar (optional) on low speed for a few minutes until bubbly
Add in vinegar or lemon juice (if using) now
Then ,very slowly, one table spoon at a time, start adding the superfine sugar while mixer on medium / high speed
Once all the sugar is added, start whisking the meringue at a higher speed until it becomes glossy and achieves stiff peaks. The meringue is ready when the sugar is completely dissolved. Take a small amount between your fingers, if it is grainy, keep whisking. If ready, add in food coloring (ideally powder) at this point and whisk ther 15 seconds
Once the mixture is colored, immediately but gently fold in corn starch with the help of a Rubber spatula, be careful not to deflate the meringue
Pipe 2 x 10 cm diameter disk, then pipe more meringue around the side then shape with an Offset spatula. Focus on the side and make sure you leave a hole in the middle for the filling
Bake for 90 min in 85C-90C / 185-194 F, do not open the oven door
When the pavlova is baked, open the door slightly, and let the pavlova cool in the oven for a few hours
Since pavlova contains a fair amount of sugar, fill with something less sugary, e.g. suagr free whipped cream and fresh raspberries
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