Looking for a new and unique way to use the jams and sauces you just bought? We suggest making these Mini Pavlovas!
¼ cup granulated sugar
2 tbsp cornstarch
4 large egg whites, room temperature
Pinch of kosher salt
¼ tsp cream of tartar
1 tsp white wine vinegar
1 tsp vanilla extract
Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a small bowl, whisk together the granulated sugar and cornstarch. Set aside as well.
In a large, clean (no grease!) mixing bowl with a hand mixer, or using a stand mixer, beat the egg whites on medium speed just until frothy. Then beat in the kosher salt and cream of tartar on medium speed.
Add the sugar and cornstarch mixture one tablespoon at a time, while the mixer is running on medium-high speed. Continue to beat the egg whites on medium-high speed until smooth, shiny, and stiff peaks form.
Add in the vanilla extract and white distilled vinegar, and gently fold the glossy egg mixture with a spatula.
Take a tiny bit of meringue and smear it under the corners of the parchment on the baking sheets so the parchment doesn't move. Spoon the batter into 8 rounds (six if you're making them as big as I did, two large and hearty dollops per meringue) on the prepared baking sheets. Make a shallow well in the center of each round with the back of a smaller spoon.
Bake for 35 minutes and then turn the oven off and let it cool for at least an hour with the oven door ajar.