This is used for making a type of tart called a Pavlova. It's very versitile and can be made in the size you want or need but for this recipe, we're going to stick to the classic 9" disc.
- 4 room temperature egg whites (do not use carton whites)
- pinch of salt
- 1cup very fine sugar (not powdered- if you have only regular sugar, send it through the processor or blender for a couple pulses)
- 2 tsp cornstarch
- 1/2 tsp vanilla (clear is best)
- 1 tsp white wine vinegar
- Add the salt to the egg whites and beat until frothy
- Slowly add in the sugar until incorporated, beating it in a little until very firm
- Sift the cornstarch over the whipped egg and whip it in last.
- Pour in the vanilla and white wine vinegar and fold in carefully.
- Place about 1/4 of the eggwhite into a piping bag
- Pour the rest into the middle of a 9" circle (you will want to draw the outline on parchment paper)
- Spread around and then pipe dollops around the outer edge
- Place in a 180 degree oven for 60 minutes then turn off the oven to cool for 30 minutes.