Alternatively, this recipe can be used to make Pavlova. Instead of forming mounds, use a flexible spatula to spread meringue into an 8in circle on a parchment lined baking sheet. Use the back of a spoon to thin out the center and build up the sides. Bake the same and when ready to serve, top with whipped cream and poached fruit.
- 4 large egg whites, room temperature
- Pinch of Salt
- 2 t champagne vinegar
- 1 t cornstarch
- 1 cup plus 2 T superfine sugar
- 1 t vanilla extract
- Heat oven to 200 with a rack in the lower third.
- In the bowl of an electric mixer, beat egg whites on low speed until foamy.
- Add salt, vinegar, and cornstarch and beat on medium until soft peaks form, about 3 minutes.
- Add sugar in four additions, beating on medium high until stiff and glossy, about 5 minutes. Beat in vanilla.
- You can use several methods to get the meringue onto a parchment-lined baking sheet. Dropping the batter by tablespoons works well, as does using a pastry bag fitted with a wide tip or a plastic food storage bag with the corner cut off. Make little swirls or mounds and bake for at least 2 hours.
- Watch the meringue carefully in the last 40 minutes of baking, you do not want it to brown or otherwise take on any color. The meringues are done when they are hard to the touch, not tacky or sticky.
- Turn the oven off and let the meringue cool inside the warm oven for at least 2 hours or overnight. They should easily lift off the parchment.
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