Brown Sugar Pavlovas with Fruit

4 egg whites
2 tsp cornstarch
1/4 tsp salt
3/4 c granulated sugar
1/4 c packed brown sugar
1 tsp vanilla extract
3/4 c whipping cream
2 Tbsp powdered sugar
1/4 tsp ground cinnamon
3 c chopped fresh pineapple
3/4 c peeled chopped kiwi fruit
3/4 c fresh blackberries or raspberries
3 Tbsp caramel sundae topping

Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper. Draw 6 (4") circles on the paper. Turn paper over and secure with masking tape.

Beat egg whites, cornstarch and salt with electric mixer on high speed until foamy. Add white and brown sugars, 1 Tbsp at a time, beating until thick and glossy. Add vanilla, beating well.

Divide egg white mixture evenly among the six circles. With the back of a spoon, shape meringues into nests with 1" sides. Place meringues in oven. Immediately reduce oven temperature to 300 degrees and bake for 1 hour. After an hour, turn off oven and cool the meringues in the closed oven for at least 4 hours or until completely dry. (Meringues are done when surface is dry and then can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.

Beat whipping cream, powdered sugar and cinnamon with mixer on high speed until stiff peaks form. Dollop 1/4 c whipped cream into each meringue nest. Top each with 1/2 c pineapple, 2 Tbsp kiwi and 2 Tbsp berries. Drizzle each with 1 1/2 tsp caramel sauce.

* The meringues can be frozen for up to 2 months. Remove them from the freezer before assembly, but no reheating is required.

NOTES
From Cooking Light.
Untried.