Meringue With Balsamic Reduction And Greek Yogurt

• 8 Egg Whites from Eggs
• 1/2 teaspoon Salt
• 2 cups Sugar
• 1 Vanilla Bean, scraped
• 3 teaspoons Corn Starch
• 1/2 teaspoon Cream of Tartar
• 1 cup Heavy Cream
• 1/2 cup Greek Yogurt, Plain
• 1 cup Balsamic Vinegar
• 1/2 cup Mixed Berries
• 1 tablespoon Sugar

1. Preheat the oven to 275FrnLine 2 baking sheets with Parchment PaperrnWhip Egg Whites with Salt until it forms stiff peaks
2. Add Sugar 1 tbsp at a time until the mixture is shiny and stiffrnWhen half the sugar is incorporated, beat in the vanilla, cream of tartar and cornstarch
3. Add the remaining sugar until all of the sugar is incorporatedrnPlace the mixture in the pastry bag or a Ziploc bag
4. Pipe into 6 or 8 mounds, about 2 inches apartrnPlace in the oven and bake till crisp, about 1 hour
5. Topping-rnrnPlace Heavy Cream and Yogurt in a bowl and whip it to soft peaksrnPlace the Meringue and top with the yogurt creamrnSpoon the fruit and drizzle the balsamic reduction around and on top
6. Balsamic Reductionrn Place 1 cup of Balsamic Vinegar in a pan and boil it until it is reduced by halfrn The Vinegar has an inherent sweet taste to it but if you would like little bit more sweetness to it, add a tablespoon sugar to it before reducing it.

egg whites, salt, sugar, vanilla, starch, cream of tartar, heavy cream, greek yogurt, balsamic vinegar, mixed berries, sugar

Taken from food52.com/recipes/17254-meringue-with-balsamic-reduction-and-greek-yogurt (may not work)