Marshmallow Pavlova

Notes/Suggestions:  To keep your meringue from being "flat and grainy" try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.  Makes 1 Pavlova.

Ingredients:

• 4 egg whites at room temperature
• 1 cup white granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 2 tsp cornstarch
• 1 pint heavy whipping cream
• 1 ½ cups crushed peppermint candies
• 1 bar milk chocolate

Directions:

1. Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4. Bake for 1 hour. Cool on a wire rack.
5. Remove the paper, and place meringue on a flat serving plate. Press down on center gently to make depression if needed and fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with crushed peppermint and shave chocolate bits over the top. Serve.