Pavlova recipe

Life has been absolutely crazy this last week, more for Taylor than me. He took his MCAT yesterday, so he has been studying like crazy for that, he has had finals, he had 3 interviews in SLC, he got a job offer that we are trying to decide whether or not to take, whether or not to move.. etc, etc. Its true that when it rains it pours!
Anyways I was watching some cooking shows to keep myself busy while Taylor has been gone. Its got a baked meringue crust which reminds me of Ms. Oviats food class in 9th grade, she was this really eccentric crazy lady that had lost like 200 pounds and so we learned how to make really healthy things....so the crust has no fat.

Meringue crust
4 large egg whites at room temp
pinch of salt
1 cup sugar
2 teas cornstarch
1 teas white vinegar
1 teas vanilla

Preheat oven to 200 degrees. Place a sheet of parchment paper (I used aluminum foil and it did not work) on a pan. Draw a 9 inch circle on the paper, using a 9 inch plate as a guide. Then gurn the paper over so the circle in on reverse.

Place egg whites and salt in the bowl of an electric mixer. Beat eggs and salt for about a minutes. slowly add sugar till first shiny peaks. sift cornstarch, add vanilla, and vinegar to the top of egg whites, slowly fold in with rubber spatula. Pile mixture onto pan using the 9 inch circle as a guide. Bake for 1 1/2 hours. Let cool for a hour. will be crisp on outside and soft on inside.

Whip a pint of heavy whipping cream with a teas vanilla a three tablespoons p. sugar. place on cooled meringue, top with any fruit, and a fruit syrup.

I did strawberries, raspberries, and blueberries, with a strawberry syrup, and it looks gorgeous, and is really unique and fancy.