Pavlova (with tapioca flour)

 Ingredients

• 4 large egg whites, room temperature
• 1 cup castor sugar
• 1 tsp white vinegar
• 1/2 tbs tapioca starch
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 275F and place the rack in the middle of the oven. Line a baking sheet with wax paper or greased foil and set aside. 
2. Beat the egg whites with a clean electric mixer in a clean metal bowl until soft peaks form.
3. Gently and slowly sprinkle the sugar into the egg whites. Don't stop beating the eggs until all the sugar has been incorporated to form glossy stiff peaks.
4. Sprinkle the tapioca starch/flour and vinegar on the egg white mixture and fold in gently with a spatula. Add the vanilla and gently fold the mixture again.
5. Pile high the meringue on the baking sheet, around 7-8 inches across, ensuring the edges are slightly higher than the center.
6. Bake for 50-60 mins or until it goes a pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the pavlova cool completely.
8. Remove from the oven when cooled. Top with whipped cream and fruit (strawberries, kiwi, passion fruit, blueberries).