Pavlova

• 1 cup (about 7 or 8 large) egg whites, at room temperature
• Pinch of salt
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 2 1/2 cups sugar, divided
• 1 tablespoon cornstarch
• 2 cups heavy whipping cream
• About 1 1/2 to 2 cups fruit: passion fruit pulp, or other fruit (see headnote)
• 1 cookie sheet or jelly-roll pan lined with parchment

1. Set a rack in the middle level of the oven and preheat to 325 degrees.
2. Trace a 10-inch circle with dark pencil on the parchment paper and turn it over.
3. Lightly butter the paper and sprinkle with a thin coating of cornstarch.
4. You should still be able to see the traced circle.
5. Pour the egg whites, salt, vinegar, and vanilla into the bowl of an electric mixer.
6. Whip on medium speed with the whisk attachment until the egg whites are white, opaque, and beginning to hold a very soft peak.
7. Increase the speed to medium high and whip in 2 cups of the sugar, 1 tablespoon at a time, whipping for 20 to 30 seconds after each addition.
8. After all the sugar has been added, the meringue should stand in very stiff peaks.
9. Remove the bowl from the mixer and quickly mix the remaining 1/2 cup of sugar with the cornstarch.
10. Fold the mixture into the meringue.
11. Scrape the meringue onto the prepared pan and spread it with a medium offset spatula, using the traced circle as your guide, into a straight-sided, straight-topped disk about 2 inches tall.
12. Try to spread the meringue as evenly and symmetrically as possible; there is no opportunity to trim it after it has baked.
13. Bake the meringue disk for 15 minutes, then lower the oven temperature to 225 degrees and bake an additional 1 1/2 hours.
14. Turn off the oven and open the door.
15. Cool the meringue disk in the turned-off oven.
16. For advance preparation, keep the meringue disk loosely covered with plastic wrap at a dry room temperature.
17. Humid weather will soften it to a gooey mess.
18. To finish the Pavlova, slide the cooled meringue disk from the paper to a platter.
19. Whip the cream and spread it evenly on the top of the meringue disk.
20. Neatly top the whipped cream with the chosen fruit.
21. Some of the fruit will invariably drip down the side.
22. Use a sharp serrated knife to cut the Pavlova into wedges.

egg whites, salt, white vinegar, vanilla, sugar, cornstarch, heavy whipping cream, passion fruit pulp, cookie sheet

Taken from www.cookstr.com/recipes/pavlova (may not work)