Pavlova has very few ingredients, but each one is very important. Don't make substitutions for any of the ingredients, since the texture of the dessert depends on the precise chemistry of each one. the oven to 275 °F (135 °C). Arrange a rack in the lower third of the oven. Tear off a large sheet of parchment paper and place it on a baking sheet. Trace around the bottom of a 9-inch cake pan to draw a circle on the parchment paper. You'll spread the meringue mixture inside the circle to bake it. If you'd like, add a pinch of salt as well. from the yolks. It's very important to make sure the egg whites don't get tainted by bits of yolk; this will prevent your meringue from stiffening.  Make sure you pour the whites into a very clean, dry metal mixing bowl. Water or bits of oil will affect the texture of your meringue. Keep the yolks for a different recipe, or make an omelette later. Use with a hand mixer on high speed for about 5 minutes, or beat with an egg whisk, until soft peaks form. Keep beating the egg whites and add the sugar mixture teaspoon by teaspoon. Continue until you run out of sugar and the whites have formed stiff, glossy peaks. Pour the vinegar and vanilla over the peaks and keep beating until everything is mixed together. The vinegar will help the meringue stay crispy around the edges and soft in the middle as it bakes.
اجمع المكونات. سخّن الفرن إلى درجة حرارة 135 درجة مئوية. جهّز صينية الخبز. اخلط السكر مع نشاء الذرة في وعاء صغير. افصل بياض البيض عن الصفار. اخفق بياض البيض. أضف خليط السكر البودرة مستخدمًا ملعقة صغيرة. اضف الخل والفانيليا.