- 4 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 teaspoons vinegar (any kind works except balsamic)
- 4 teaspoons cornstarch
- Preheat oven to 350F. Line 2 baking sheets with parchment paper and draw 4 (4-inch) circles on each.
- Whip egg whites until soft peaks form. Slowly add sugar and continue to whip until stiff and glossy. Fold in vinegar, vanilla and cornstarch. Portion out 8 mounds of meringue onto baking sheets. Place in oven and immediately reduce heat to 300F. Bake 30 minutes and then turn off oven. Leave the door closed and allow meringues to cool in oven 1 hour.
- To serve, top each pavlova with a dollop of whipped cream, some diced fruit and a drizzle of warm chocolate sauce.
Recipe by Relish Chef Amy Roth