Updated Mar 1, 2017Chatelaine
- POSITION oven rack in lower third of oven. Preheat to 250F. Line a large baking sheet with parchment.
- BEAT egg whites in a large bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form, about 2 more min. Fold in cornstarch, ginger and vinegar. Spoon 8 individual pavlovas onto prepared baking sheet. Using the back of a spoon, indent the middles while pushing up the edges so they resemble nests.
- BAKE until tops are crisp and dry, about 1 1/4 hours. Turn off oven and let them dry in oven for 30 more min. Leave pavlovas on baking sheet until completely cool.
- WHISK cream with icing sugar in a large bowl until soft peaks form when beaters are lifted. Serve over pavlovas and top with sliced Tipsy Gingered Apricots. Drizzle with syrup from the apricot jar.