Top this dessert with ripe fall fruit or your choice.
Preheat oven to 275F 140 °C. Line a large cookie shet withparchment paper.
In an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar, 2 tb at a time, beating well after each addition.
Add vinegar and heat the mixture until thick, glossy and stiff enough to support the beater. Mound the meringue onto a cook sheet in an 8-inch circle. Bake for 1 1/4 hours. The meringue mixture should be cream-coloured and crisp. Bake another 15 minutes if the outside is still stickyk. Cool and remove from paper onto a serving plate.
In a large bowl, beat whipping cream until still peaks form. Cover meringue with cream and decorate with fruit.
94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman
Fall Feast menu: Fall Feast - Corn Chowder Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast - Pavlova [above]
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