Cranberry Pavlova

1. 1

   Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a

2. 2

   with parchment paper; set aside.

3. 3

   Add the cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.

4. 4

   Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250u00b0 for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.

5. 5

   In a large saucepan, combine the cranberries, 1/2 cup confectioners' sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat.

6. 6

   In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form.

7. 7

   Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.