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    A delicious Australian dessert that is easy to prepare. Legend has it that a chef in Adelaide (located in south Australia) created this pavlova after he had seen Anna Pavlova dance, saying that he wanted to create a dessert that was as light and airy as her dancing.

    4 egg whites at room temperature
    1 cup sugar
    1 teaspoon white vinegar
    1 teaspoon vanilla
    1/2 Tablespoon cornstarch
    Preheat oven to 250 degrees. Beat egg whites until they start to form soft peaks. Gradually add sugar, beating constantly. Continue beating until mixture forms stiff peaks. Fold in vinegar, vanilla, and cornstarch. Mound meringue on cookie sheet. Indent with back of spoon to form a bowl shape. Bake for 1-1/2 hours. Turn oven off and allow meringue to dry in cooling oven. Place meringue on serving plate. Fill with fresh fruit and ice cream, whipped cream, or gelatin.

    Serves: 6 to 8.





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