Maple and Blueberry Pavlova

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper. Trace an 8-inch (20 cm) circle on the parchment paper. Flip the paper over on the baking sheet.

2. 2

   In a small bowl, whisk together the cornstarch and vinegar until smooth.

3. 3

   In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar, beating constantly, until stiff peaks form. Stir in the cornstarch mixture.

4. 4

   Using the inside of the traced circle as a guide, delicately spread the meringue out on the parchment paper to form a dome. Using a spatula, make a well about 5 inches (12.5 cm) wide at the centre of the dome. Using a spatula, draw lines around the outside of the pavlova, moving the spatula from the bottom towards the top.

5. 5

   Bake for 2 hours (see note). Turn off the oven and let the pavlova cool (still in the oven) to prevent from cracking, about 1 hour. Remove from the oven and let cool completely, about 1 hour.