▪️4 large egg whites, room temp
▪️1 cup superfine sugar
▪️1 tsp vanilla extract
▪️1/2 tsp cream of tartar
▪️1 tsp corn starch
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🔹1. Turn oven on to 350F.
🔹2. In a mixer, begin whisking the egg whites until they form soft peaks.
🔹3. Add 1/3 of the sugar and mix till fully incorporated, then add another 1/3 and repeat until all sugar is incorporated.
🔹4. Add vanilla and cream of tartar and whisk until stiff peaks form and whites are glossy.
🔹5. Once you achieve stiff peaks, dust corn starch over meringue and gently fold in.
🔹6. Spoon dollops of meringue onto parchment lined baking sheet and make a small indent with the back of your spoon, as if making a small bowl in center of meringue dollop.
🔹7. Place baking sheet in oven and immediately reduce heat to 200F and bake 90 minutes.
🔹8. Turn off oven and leave baking sheet inside to finish and cool for 1-2 hours.

Blueberries
💠2 cups wild blueberries
💠2 tbsp sugar
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Put blueberries and sugar into sauce pot and cook 2 minutes just until sugar is dissolved and blueberries are just softened.

Maple Chantilly Cream
▪️1 cup 35% cream
▪️2 tbsp icing sugar
▪️2 tbsp maple syrup
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Mix everything together till light and fluffy.

Assembly

Plate pavlova and spoon blueberries into the small well we made. Top with maple chantilly and drizzle with more maple