Pavlova

Pavlova:

4 egg whites
1 cup sugar
1 tsp white vinegar
1/2 Tbsp corn starch

Topping:
1 cup whipping cream
1/8 to 1/4 cup powdered sugar (to taste)
1/2 tsp pure vanilla extract

Fresh fruit: strawberries, blueberries, mangos, kiwis, raspberries, peaches, etc.

Preheat oven to 250 degrees. Place rack in the center of oven. Line baking sheet with parchment paper.

In bowl of electric mixer with whisk attachment, beat egg whites until soft peaks form. Add sugar one TBSP at a time until very stiff peaks form. Test the mixture by rubbing it between your fingers. If you can feel the gritty sugar, keep mixing. Sprinkle the vinegar and cornstarch over the meringue and fold in with a rubber spatula.

Spread the meringue on the parchment either in one big mound or in several small mounds. (I do small mounds and make a little nest in the middle for the topping) Bake for 1 hour 15 minutes or until the outside is dry and takes on a pale cream color. Turn the oven off, leave the door slightly ajar, and allow the meringues to cool in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

Beat the whipping cream, add the sugar and vanilla. Spoon on top of meringues and top with fruit. (i made a boysenberry sauce by combing a spoonful of seedless boysenberry jam, tsp of sugar, tsp of water, and heating in the microwave. drizzled over top.)

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