ginger pavlovas with butter pecan ice cream
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INGREDIENTS

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)

INSTRUCTIONS
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