Making Pavlova with Grilled Pineapples

This one goes out to Infinite—world, who made a foodwish for simple sweet snacks. Hopefully this one is a much classier dessert than the previous post (for the same foodwish). In any case, I think I’ve consumed enough sugar for the entire of next week.

PAVLOVA with GRILLED PINEAPPLES:

[ 3 egg whites + 1 cup sugar + 1 teaspoon salt + 1 teaspoon balsamic vinegar + canned pineapple rings, in syrup + whipped cream + mint leaves for garnish ]

Preheat the oven to 200 degrees F (95 degrees C).

Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the balsamic vinegar.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Spoon mounds of meringue, using two spoons, onto the prepared sheets.

Bake the meringues for approximately 1 1/2 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking.

When its near the end of cooking time for the pavlova, prepare the pineapples by heating a griddle pan until hot and then adding the pineapple slices.

Cook for 2-3 minutes on each side. Remove from the pan and allow to cool slightly.