Ingredients:
120g egg whites, about 4 eggs whites
1 1/4 cup caster sugar
1 tsp cream of tartar
2 teaspoons corn starch
1 teaspoon white vinegar
Heat the oven to 300°F. Whisk egg whites on high for a few minutes until they become thick and foamy. Very slowly, drizzle in sugar with the mixer still on high. Whisk until you have very stiff peaks. Add the remaining ingredients and carefully fold them into the mixture with a spatula. If you'd like you can trace a 10 inch circle onto the back of parchment paper, or you can just free form a circle with your mixture. Place parchment on a baking sheet. Starting from the center of the shape push the egg whites to the edge of your circle. The edges should have a slight lip to hold filling once cooked. Place in the oven for 1 hour. After 1 hour turn off the oven and prop the door open with a wooden spoon. Allow the pavlova to cool for 30 minutes in the oven before transferring it to a cooling rack to cool completely. Decorate with unsweetened whipping cream, sliced strawberries and chopped pistachios. A dusting of powered sugar always makes it look lovely!