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5. Make the meringue base: Place the egg whites, salt, and light brown sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With the mixer running, gradually add the superfine sugar. Continue beating until the peaks are stiff and glossy, about 2 minutes. Beat in the vinegar and vanilla.

6. Using a rubber spatula, spread the meringue into the marked 8-inch circle on the baking sheet; form peaks around the edge and a well in the center.

7. Bake the meringue until crisp around the edge and just set in the center, about 1¼ hours. Transfer the baking sheet to a wire rack until the meringue is cool enough to handle. Carefully peel off the parchment; cool meringue completely on the rack.

8. Make the topping: In a small bowl, whip the heavy cream and sugar until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.

9. Slice the pears in half lengthwise; remove the seeds and stems with a spoon or melon baller, and discard. Cut the pears into ¾-inch pieces, and place in a bowl; cover with plastic wrap, and set aside.

10. Bring 3 cups poaching liquid to a boil in a medium saucepan; reduce heat, and simmer until syrupy and reduced to about 1 cup, 20 to 25 minutes. Meanwhile, prepare another ice-water bath. Pour the syrup into a clean bowl set in the ice bath; stir frequently until cool and thickened.

11. To assemble, carefully place the meringue on a serving platter. Spoon the whipped cream on top, and then add the pears. Serve, sliced into wedges and drizzled with syrup.

LEFTOVER EGG YOLKS

When recipes such as meringues call for egg whites only, don’t toss out the yolks. Instead, keep them for recipes that need only the thick and fatty yolk to make them complete. Egg yolks are the key ingredient for fruit curds and custard, for example; yolks serve as thickening and binding agents in both of these creamy dishes. Or use the yolks to make spaghetti carbonara, or a rich hollandaise sauce to serve with eggs Benedict or over fish and vegetables. You could also combine the yolks with vegetable oil, lemon juice or vinegar, and seasonings for a simple homemade mayonnaise. Unlike commercial mayonnaise, this kind lasts only 3 to 4 days when refrigerated in an airtight container, so plan to use it within that time.

If you don’t want to use the yolks right away, they can be saved for later. Yolks can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 4 months. When refrigerating, cover the yolks with a little water to keep them from drying out, and remember to drain the water before use. To prevent them from becoming gelatinous when frozen, add either 1/8 teaspoon salt or 1½ teaspoons sugar (use salt if you plan to use the yolks in savory dishes and sugar for making desserts) to each ¼ cup yolks (about 4). Beat the yolks lightly before mixing in the salt or sugar. Label the container with the date and number of yolks. You will need 1 tablespoon thawed yolk for each large yolk called for in a recipe.

fresh raspberry gelatin and whipped cream

SERVES 4

¾ cup sugar

¾ cup water

½ bunch fresh mint, leaves removed from stems, rinsed well (about ½ cup)

½ cup white grape juice

1 tablespoon fresh lime juice

1½ teaspoons unflavored gelatin (½ envelope)

1 6-ounce container fresh raspberries, rinsed

½ cup heavy cream

1 tablespoon confectioners’ sugar

1. Place a medium saucepan over high heat. Add the sugar, water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling the pan to dissolve the sugar. Strain the mixture through a fine-mesh sieve into a small bowl; discard the mint.

2. Combine the grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until the gelatin is dissolved. Remove the bowl from the heat; add the mint syrup and berries, stirring with a wooden spoon to break some berries into pieces.