Pavlovas With Berries - cooking recipe

Ingredients

1 cup sugar
2 tsp cornstarch
4 None large egg whites, at room temperature
1 tsp vanilla extract
1/2 tsp white vinegar
2-3 drops red food coloring
1 (1 oz) box instant white chocolate pudding mix
1 cup fresh raspberries
1 1/4 cups whipped cream

Preparation

Preheat oven to 225\u00b0F. Line a baking sheet with foil. Draw 6 - 2 1/2 inch circles on foil.
In a bowl, whisk together sugar and cornstarch. Whip egg whites, vanilla and vinegar on medium speed for 5 mins, or until soft peaks form. Increase speed to medium-high and gradually beat in sugar mixture for 3 mins, or until firm peaks form. Tint pink.
Transfer meringue to a pastry bag fitted with a star tip and fill each circle with meringue to form 6 bases. Pipe a border around outer ring of each base, 3 layers high. Bake for 1 hour 15 mins. Turn off oven and leave pavlovas in oven to cool for 1 hour. Remove from oven and let cool completely.
Meanwhile, prepare pudding mix according to package directions using low-fat milk. Place 2 raspberries in the bottom of each pavlova then fill with pudding. Top with whipped cream and garnish with additional raspberries.