With many egg whites leftover from making ice cream, I wanted to put them to good use. Using Domaine de Canton as flavoring this pavlova evolved. I am making the meringue with much less sugar than the norm, but had good results with this. If it is humid when you make this, you may want to increase the sugar by an ounce or two and add it before the egg whites are stiff to help stabilize the meringue.

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