Blueberry Pavlova

• 4 egg whites
• 1/2 teaspoon white vinegar
• 3/4 cup sugar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream
• 1 1/2 cups fresh berries

1. Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form. Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form.
2. Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each, or simply spread the entire meringue into whatever shape you desire - for a more dramatic preparation.rn Bake for 10 minutes, lower the heat to 200u0b0F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.
3. Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues. Top with juicy blueberries (or whichever combination of berries you desire), and serve.

egg whites, white vinegar, sugar, sugar, cornstarch, vanilla, heavy cream, fresh berries

Taken from food52.com/recipes/17890-blueberry-pavlova (may not work)