1. Pre-heat oven to 240 degrees. Beat egg whites until frothy. Slowly beat in sugar until soft peaks are formed. Beat in 1/2 tsp vanilla, cornstarch vinegar and salt. Whip until stiff peaks are formed. 2. Spoon the mixture into 4 piles on parchment lined baking sheet. Use a spoon to create a well in each pile. Bake for 40 minutes, and then turn off the oven and let cool in oven for 20 minutes. The middle will still be soft and marshmallow like. For a dryer merangue bake for an hour to an hour and a half. 3. Mix cool whip and remaining vanilla, refrigerate until ready to use. Thaw fruit and mix with Splenda. 4. Top pavlovas with cool whip and berries. ---------------------------------------------------------------------------
Nutrition
Ingredients
