Add eggs whites with a pinch of salt to the bowl of your mixer. First mix at medium speed, and as soon as the egg whites begin to stiffen, add sugar by the tablespoon. It’s best to mix the sugar a little before adding, so that it’s a little finer, but not completely powdered. To beat in the sugar, increase speed to the maximum, and beat for another 10 minutes or so, until stiff and glossy. Right before the end, add the corn starch and wine vinegar and just fold in carefully.
Prepare a piping bag with a decorating tip, and fill with the finished egg whites. Pipe rounds approx. 6 cm in diameter in two layers onto the pan, so that they are approx. 3-3.5 cm tall. In the meantime, pre-heat the oven to 150°C. Bake in the oven for approx. 5 minutes and then reduce the heat to 120°C and bake for another 60 minutes. Switch the oven off entirely and leave slightly ajar, letting the Pavlovas rest for another 10 minutes. Then take out of the oven and let cool completely.
After they have cooled, decorate with whipped cream and fruit of your choice.