Preheat oven to 120 degrees celsius (fan-forced)
Line a few baking trays with baking paper.
Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy - if it doesn't continue beating for another minute.
Return mixture to low speed and add vanilla essence and vinegar. Mix until combined.
Use a piping bag to create 8 small nest shapes of about 7-8 cm in diameter.
Turn oven down to 100 degrees celsius (fan-forced) and place trays in oven. Cook for 40 minutes and then turn oven off. DO NOT open the oven door. Leave the pavlova nests to cool in the oven for at least a few hours, preferably half a day.
Once completely cool, remove from the oven.
Store in an airtight container for up to 5 days.
To serve, add cream, ice-cream and fruit.