Pavlova

4    egg  whites 
1/4  tsp  cream of tartar
1    cup  fine sugar (icing, confectioner's)
4    tsp  tapioca starch
2    tsp  vinegar
1    tsp  vanilla

Beat egg whites, cream of tartar till whites 
hold a stiff peak. Add sugar, a few tsp at a 
time while continuing to beat the whites.
It will become stiff and glossy.
Beat in the starch, then vinegar and vanilla.

On a greased and lightly floured pan gently 
form bowl or nest shaped mounds the mixture. 
Bake for about 1 hour (maybe more) or until 
firm at a low heat (135 °C / 275 °F).

Cool and serve with fruit or whipped cream 
in the bowls.

Stiff peaks.

On the pan, before baking.

On the pan, after baking.

A curl.

One way to eat pavlova.