This crisp pavlova is a dessert lover’s dream come true. By the time you add the red wine pear topper, you’ll be begging for mercy.
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In the bowl of a standing mixer on low speed, whisk the egg whites, salt, pepper and brown sugar until combined. Raise the speed to medium, and beat until soft peaks form (about 7-10 minutes).
Gradually add the sugar. Beat the meringue to stiff peaks.
Whisk in the vanilla and vinegar.
Pipe the meringue into desired shape. Bake at 275-300F (convection oven) until crisp on the outside and evenly colored.
Allow the meringue to cool to room temperature, then wrap. Keep wrapped or in an airtight container at all times.
NOTE: Serve with Red Wine Poached Pears.
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