Preheat oven to 300F/150C
Get a piece of paper towel and soak it in a little vinegar. Wipe your bowl and whisk clean with the vinegar.
Whisk the egg whites in your bowl on medium until stiff peaks appear.
Add the salt and whisk for 30 seconds.
Gradually add the sugar to the egg whites, 1/4 of a cup at a time. Whisk for 1 minute after each addition.
After your final 1/4 cup of sugar is added, whisk on high for 3 minutes. The mix will be thick and glossy.
Test to see if the sugar is dissolved - get a small piece of meringue and rub it between your thumb and index finger. If you can still feel the grainy sugar, whisk for a few minutes longer.
Add the cornflour, vinegar, vanilla essence and spices.
Whisk again until just combined.
Line a 12" round pizza tray with a piece of baking paper/parchment paper cut into a circle.
Start scooping out the meringue mixture, forming a circle roughly 8-9" in diameter.
Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova. Make a small indent on the top of the pavlova.
Reduce oven temperature to 250F/120C and place pavlova in the oven on the middle shelf.
Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you have to, quickly open the oven door and touch the pavlova. It should be dry to the touch.
Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down. Remove from oven and place on your serving dish. Cut the excess paper from the pavlova.