Aussie: Kingfisher Pavlova Recipe

• 6 x Egg whites
• 1 1/2 c. Granulated sugar
• 2 Tbsp. White vinegar
• 1 tsp Vanilla
• 1/4 tsp Cream of tartar
• 2 Tbsp. Cornstarch
• 3 c. Raspberries
• 1 Tbsp. Icing sugar
• 2 c. Strawberries, quartered
• 2 c. Blueberries

1. In bowl, beat egg whites till soft peaks form.
2. Gradually beat in sugar, one-third at a time, till stiff and glossy.
3. Beat in vinegar, vanilla and cream of tartar.
4. Using fine sieve, shake cornstarch over top; mix in gently.
5. On parchment paper-lined baking sheets, form meringue into 8 ovals about 3-1/2 inches long.
6. Bake in 275F 140C oven for 50-60 min or possibly till meringues are crispy outside but still soft inside.
7. Let cold.
8. Meringues can be stored, uncovered, at room temperature for up to 8 hrs.
9. Three-Berry Compote: Puree 1 c. of the raspberries; pressing through sieve into sauce pan.
10. Stir in icing sugar; cook over low heat just till heated through.
11. Stir in strawberries, blueberries and remaining raspberries.
12. Let cold.
13. Compote can be refrigerated in airtight container for up to 1 day.
14. To serve, place 1 meringue on each plate.
15. Spoon compote next to meringue.
16. Serve with whipped cream and a macadamia nut or possibly almond praline, and fresh mint.
17. Kingfisher Bay Resort & Village

egg whites, sugar, white vinegar, vanilla, cream of tartar, cornstarch, raspberries, icing sugar, strawberries, blueberries

Taken from cookeatshare.com/recipes/aussie-kingfisher-pavlova-72028 (may not work)