Pavlovas

1. Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large clean bowl of a stand mixer, beat the egg whites on medium until soft peaks begin to form.
3. With the mixer still running, gradually add the sugar and beat until all of it is mixed in and the egg whites become thick and glossy ~ 10 minutes.
4. Remove the bowl from the stand mixer and using a metal spoon gently fold in the vinegar, cornstarch, and vanilla.
5. Spoon the meringue onto the parchment paper-lined baking sheet to make 6-8 individual pavlovas.
6. Bake for 35-38 minutes and then turn the oven off and let cool several hours in the oven.
7. While the pavlovas cool prepare the spiced apples.

Spiced apples

1. Peel and slice the apples.
2. In a skillet over medium heat, melt the butter.
3. Add the apples and a splash of lemon juice to the melted butter and cook for about 10 minutes. The apples will soften and start to brown.
4. Mix the cornstarch and water in a measuring cup until the cornstarch is fully dissolved.
5. Increase the heat on the skillet to medium-high and pour the cornstarch water over the apples. Stir to combine.
6. Sprinkle the apple mixture with brown sugar and cinnamon and nutmeg. Stir to combine.
7. Cook 4-5 more minutes until the syrup has thickened.
8. Set aside until needed.

Assemble the pavlovas

1. When ready to serve, top each cooled pavlova with whipped topping, spiced apples, and a drizzle of caramel.