Pavlova Meringue Shell

It may not look like much yet, but I will share my finished pavlova tomorrow. However, here is the star of the dessert, the crisp, sweet meringue shell. It is particularly difficult to make, it just takes awhile, but once in the oven, no further work is required.

Pavlova
4 large egg whites, at room temperature
1 cup granulated (white) sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 250◦F. Line a cookie sheet with parchment paper.
In a large bowl, beat the egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in cornstarch, vinegar, and vanilla. 
Spread mixture on prepared cookie sheet, spreading to approximately a nine inch circle. Bake for about an hour, then turn off oven and leave in oven for at least one hour more until dry. 

Pavlova is a dessert consisting of one large meringue shell and usually some type of filling, which could be whipped cream, mousse, custard, chocolate sauce, etc. It also usually has some type of topping, often fresh fruit but it could also include chocolate. Fruit is the most common because this dessert is meant to be light and refreshing - the fat-free meringue base and fresh fruit makes it a healthy dessert, somewhat summer themed, but it is also nice to have to brighten up a dreary winter day, as long as you can find some good fruit. Pavlovas can also be made individually-sized if preferred.