Preheat the oven to 180c. Lightly grease some baking paper and then dust it with flour, shaking off any excess. Place paper on baking tray. Using an electric beater, beat the egg whites for 10 minutes, while gradually adding the sugar until thick and glossy. Combine the cornflour, vinegar and vanilla essence. Add to the egg mixture and beat for a further 4-5minutes. Pile the meringue onto the centre of the baking paper, forming a slight hollow in the middle. Bake for 1 1/2 hours on 120c. Turn oven off after 1 1/2 hours and leave pavlova to cool completely in oven. NOTE: DO-NOT open the oven while pavlova is cooking... or it will flop!!. Pavlova's cook better in an electric oven rather than gas.
