Title: Aussie kingfisher pavlova
 Categories: Fruits, Desserts, Austr-nz
      Yield: 8 Servings
 
      6    Egg whites
  1 1/2 c  Granulated sugar
      2 tb White vinegar
      1 ts Vanilla
    1/4 ts Cream of tartar
      2 tb Cornstarch

MMMMM--------------------THREE-BERRY COMPOTE-------------------------
      3 c  Raspberries
      1 tb Icing sugar
      2 c  Strawberries, quartered
      2 c  Blueberries
 
  In bowl, beat egg whites until soft peaks form. Gradually beat in
  sugar, one-third at a time, until stiff and glossy. Beat in vinegar,
  vanilla and cream of tartar. Using fine sieve, shake cornstarch over
  top; fold in gently.
  
  On parchment paper-lined baking sheets, form meringue into 8 ovals
  about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or
  until meringues are crispy outside but still soft inside. Let cool.
  
  [Meringues can be stored, uncovered, at room temperature for up to 8
  hours.]
  
  Three-Berry Compote: Pur‚e 1 cup of the raspberries; pressing through
  sieve into sauce pan. Stir in icing sugar; cook over low heat just
  until heated through. Stir in strawberries, blueberries and remaining
  raspberries. Let cool.
  
  [Compote can be refrigerated in airtight container for up to 1 day.]
  
  To serve, place 1 meringue on each plate. Spoon compote next to
  meringue.
  
  Serve with whipped cream and a macadamia nut or almond praline, and
  fresh mint.