Raspberry Pavlova

1. Preheat your oven to 185ºF. Prepare a sheet pan with parchment paper.
2. In the bowl of a standing mixer, whip the egg whites and pinch of salt on medium speed until they get frothy, about 2 minutes.
3. Slowly add the powdered sugar a little at a time, with the mixer running. Add the vanilla and whip on high speed until the meringue is shiny and stiff.
4. Spoon or pipe the meringue into little “nests.”
5. Bake the meringue 15-20 minutes or until just set up on the outside and it peels off of the parchment paper with ease. (They can be stored in an airtight container for a few days.)
6. Spoon raspberry sorbet on top of the meringue.
7. Top with freshly whipped heavy cream and a sprinkle of fresh raspberries. Serve immediatley.