Line a baking sheet with parchment paper and draw circles (to outline) using an espresso cup as your guide.
Separate your egg whites over two bowls. (Freeze the egg yolks to use in another recipe). Next, add the egg whites to the bowl of your stand mixer.
Beat the egg whites on a low speed (no more than three on the dial) until soft peaks form.
Slowly, add the sugar one tablespoon at a time. Ensure that the sugar is dissolved before adding the next tablespoon. (This can take anywhere between 10-15 minutes.
Combine the vinegar and cornstarch to make a slurry and add it to the meringue. Raise your speed to number 5 or 6 and beat for another 45 seconds.
Place the pavlova meringue into a piping bag. (Use a tall glass and a spatula to assist you).
Pipe little circles on the corners of your baking tray. (This will prevent the parchment paper from slipping or moving).
Starting in the centre of your outlined circle, pipe the meringue to form the base. Then, to create the pavlova nests, pipe three layers on the circle's edge.
Bake in the oven for 45 minutes. Turn the oven off and allow the pavlova nests to cool in the oven before serving with your favorite fruit.
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