Ginger pavlovas with butter pecan ice cream


Makes 9 servings.

4 large egg whites, at room temperature
pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
1/2 teaspoon ground ginger
2 teaspoons white wine vinegar or distilled white vinegar
1 teaspoon pure vanilla extract 
2 containers (14 ounces each) Häagen-Dazs® butter pecan ice cream
1/4 cup dulce de leche caramel
Crushed gingersnap cookies (optional)