Method

• 1.
  Preheat oven to 150°C. Grease and line a large baking tray with baking paper. Lightly dust prepared tray with 1 tbs cornflour.
• 2.
  Place sugar, lemon myrtle and vanilla seeds in a food processor and whiz until fine. Sift through a fine sieve into a bowl. Place the eggwhites and cream of tartar in an electric mixer fitted with the whisk attachment and whisk to soft peaks.

• 3.
  With the motor running, add 1 tbs sugar mixture every 30 seconds, whisking until well incorporated. Continue to whisk for a further 5 minutes or until thick and glossy. Gently fold through the vinegar and the remaining 1 tbs corn flour, then spread meringue onto prepared tray into a 22cm-diameter round. Using a palette knife, spread the sides upwards to make a slightly higher edge and a lower centre to create a well for the topping.
• 4.
  Place pavlova in oven, then immediately reduce oven temperature to 100°C. Bake for 1 1/2 hours or until dry and crisp. Turn off oven and cool with the door ajar for at least 2 hours.
• 5.
  Dollop over the whipped cream and top with the mango slices and macadamias. Squeeze over finger lime pearls to serve.