Peppermint Pavlova with Shaved Dark Chocolate

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 1/2 tsp Cornstarch
  • 1 tsp Mccormick peppermint extract, Pure
  • 1 pinch Salt
  • 1 cup Superfine sugar

• Oils & Vinegars

  • 1 tsp Distilled vinegar

Found on spoonforkbacon.com

Description

Ingredients

• 4 large egg whites, room temperature
• 1 cup superfine sugar
• pinch salt
• 1 1/2 teaspoons cornstarch
• 1 teaspoon distilled vinegar
• 1 teaspoon McCormick Pure Peppermint Extract

Directions

• 1. Preheat oven to 250˚F. 2. Pour egg whites into the well of a stand mixer, fitted with a whisk attachment and beat on high until stiff peaks form. 3. With the motor running add 3/4 cup of the sugar, one tablespoon at a time, until fully incorporated. 4. Combine salt, cornstarch and vinegar in a small bowl and whisk together. 5. Pour mixture into the beaten egg whites, along with the remaining 1/4 cup of sugar and McCormick’s Pure Peppermint extract and continue to beat together until mixture becomes fluffy, glossy and stiff peaks form. 6. Spoon or pipe 2 inch rosettes (rounds) into a wreath shape. 7. Bake for 1 hour and 15 minutes, then turn the oven off, open the door a crack, and allow the pavlova to sit in the oven for an additional hour. 8. Remove the pavlova from the oven and transfer onto a serving platter/cake stand. 9. In a mixing bowl beat together the cream, sugar and vanilla until medium peaks form. 10. Spoon soft whipped cream onto the pavlova and top with crushed peppermint patties and shaved dark chocolate. Serve.