Pavlovas With Summer Berry Sauce

• 3 egg whites, at room temperature
• 3/4 teaspoon cornstarch
• 3/4 cup sugar plus 1 tbsp.
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon distilled white vinegar
• 6 cups berries (such as blueberries, raspberries, olallieberries, and sliced strawberries)
• 1 cup whipping cream

1. Preheat oven to 250u0b0. Using an electric mixer, beat egg whites with cornstarch on medium speed until very foamy. Sprinkle in 3/4 cup sugar, about 1 tbsp. at a time, while beating; beat until meringue holds stiff, shiny peaks, about 15 minutes. Add vanilla and vinegar and beat 30 seconds more.
2. Line 2 baking sheets with waxed paper. Using a large spoon, drop meringue onto paper in 8 equal dollops 2 in. apart. Press back of spoon into dollops to make shallow bowls about 3 in. wide.
3. Bake meringues until a pale golden crust has formed (surface shouldn't be sticky), 40 to 50 minutes. Let cool 5 minutes, then transfer from waxed paper to a rack; cool 5 to 10 minutes more.
4. Put berries in a small saucepan with remaining 1 tbsp. sugar and bring to a simmer over medium heat, uncovered. Simmer, stirring gently every now and then, until berries begin to break down, 5 to 10 minutes. Let cool.
5. Whip cream. Top each cooled meringue with cream and berries, dividing evenly.
6. Make ahead: Pavlovas, up to 1 week airtight at room temperature; sauce, up to 1 day, chilled.

egg whites, cornstarch, sugar, vanilla, white vinegar, berries, whipping cream

Taken from www.myrecipes.com/recipe/pavlovas-summer-berry-sauce (may not work)