Continue beating on medium speed for another 5-7 minutes. The egg whites should be thick and glossy. Check for dissolved sugar by rubbing a small amount between your fingers. If any sugar remains, continue beating until dissolved.
Incorporate Additions:
Gently fold in 2 tsp corn flour, 1 tsp white vinegar, and 1 tsp vanilla extract into the meringue mixture.
Shape and Bake:
Spoon the meringue onto the lined baking sheet, shaping it into a circle with a spatula. Remember, a slightly uneven or jagged edge is typical for pavlova.
Bake in the preheated oven for about 50 minutes.
Once baking time is complete, turn off the oven and leave the door closed. Let the pavlova cool completely in the oven for at least 6-8 hours, or overnight if possible.
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