Gluten-Free Red, White & Blue Pavlovas

Ingredients

• 4 large egg whites (room temperature)
• Pinch of kosher or fine sea salt
• 1 teaspoon white vinegar
• 1 cup sugar
• 2 teaspoons gluten-free cornstarch
• 1 teaspoon pure vanilla extract
• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1 (12-ounce/340-gram) package frozen raspberries (thawed)
• 1 teaspoon balsamic vinegar ((optional))
• 1/2 pint fresh raspberries
• 1 pint fresh blueberries
• Mint sprigs (for garnish)

Instructions

1. 1

   Preheat the oven to 200°F. Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   In the bowl of an electric mixer, fitted with a whisk attachment, beat the egg whites, salt, and vinegar until they start to foam, about 1 minute. With the mixer running slowly, add the sugar and continue to beat until it forms firm, shiny peaks, about 4-5 minutes. Sift the cornstarch onto the egg whites, add the vanilla, and beat in.

3. 3

   Divide the mixture into 6 equal dollops. With the back of a spoon, create a well in the center of each dollop.

4. 4

   Bake for 1½ hours and then turn off the oven and let cool completely in the oven.

5. 5

   Beat the heavy whipping cream with the powdered sugar until it forms soft peaks. Do not over beat.

6. 6

   Put thawed frozen raspberries and balsamic vinegar (if using) in a blender and blend until smooth. Strain through a sieve.

7. 7

   When the meringues are completely cooled, peel off the parchment paper and place on a plate or serving platter. Spoon or pipe the cream into the meringues. Top with berries, drizzle with raspberry sauce, garnish with mint sprigs, and serve.