Pavlova Recipe

Pavlova Recipe - 6 servings

Ingredients:

4 egg whites

1/2 cup granulated sugar

1 teaspoon white cider vinegar

1 teaspoon vanilla extract

1 1/2 teaspoons cornstarch

1 recipe Whipped Cream Topping

2 pints fresh raspberries

Method:

Beat egg whites to soft peaks. Gradually add sugar, beat until egg whites are thick and glossy. Add vinegar, vanilla extract and cornstarch, beat 1-2 minutes. Cover a baking sheet with ungreased paper (such as brown mailing paper or a grocery sack cut to fit). Using a 4-5 inch salad plate or cereal bowl for a form, trace circls onto the paper. Mound about 1/2 cup of meringue over each circle, using the back of soup spoon to mold sides and indent center of meringue to a bowl-shaped shell.

Bake at 250^oF 1 1/2 hours. Turn off oven. Leave meringue in oven (door closed) for 2 more hours, or until dry. Mound whipped cream topping in each meringue bowl. Top with raspberries.

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