A Russian mini version of meringue.
Quantity for 0 serving
1Preheat oven over 130 C. Prepare the baking pan lined with baking paper.
2Whisk egg white with mixer untilreach soft peak. Then gradually add the sugar and whisk well until the egg reach into hard peak.
3Add vanilla extract and whisk a bit. Turn off the mixer, add the vinegar and whisk by using a spatula until combined.
4Add the corn starch to the batter and mix well.
5Transfer the batter to piping bag with cone triangular shape then push the batter into the baking pan. Twist the piping bag into round circle until the batter shaped into triangle.
6Bake in the oven for 60 to 90 minutes or until pavlova changes color into pale cream. Turn off the oven and let pavlova in the oven until cool.
7When the pavlova already cooled, transfer into serving plate, topped with whip cream on top and sliced kiwi. Serve.