With summer (allegedly) on the way, with its bounty of fresh fruits and berries, what better than a meringue?
This antipodean recipe comes from my friend Mark's nana and makes enough for an army. Mark's nana used malt vinegar, but for a gluten-free version, balsamic vinegar adds a hint of lovely caramel colour and mild flavour. Mark was pleasantly surprised by how well Canadian wild blueberries matched the New Zealand pavlova.
6 egg whites
3 cups sugar
3 tbsp cold water
2 tsp balsamic vinegar
1 tsp vanilla
2 tbsp cornstarch
Beat egg whites until stiff. Add water and beat again until stiff. Add sugar slowly, one spoon at a time; beat again. Sprinkle vinegar, salt, vanilla, and cornstarch and beat again. Spread on parchment paper on a pan and bake at 300F for five minutes. Turn oven down to 200F for 2 hours. Turn off the oven, and if possible leave the pavlova in the oven overnight to dry out.
Serve topped with lots of whipped cream and fresh or frozen fruit (strawberries, kiwis, blueberries, or whatever suits your fancy). Allow to sit topped with cream and fruit for one hour before serving.
