1 ½ tsp vanilla extract (2 oz)
1/4 cup meringue powder
4 oz egg white substitute
1/2 cup water
1 1/3 cups granulated sugar
1 cup heavy whipping cream
1 cup of sugar
2 packs cream cheese
1 pack gelatin

Preheat oven to 250°F.
In a large bowl, whip meringue powder and water with an electric mixer on high speed until soft peaks form. With the mixer running, gradually add the sugar. Whip until stiff peaks form. Add 1 tsp vanilla and whip until well combined.

Spoon the meringue into a piping bag fitted with any shaped nozzle of your liking and pipe the meringue into sizes according to your preference. Make an indentation in the center of each meringue with a tsp to form a small cup.

Place them on a baking tray lined with parchment paper.
Bake 40-45 minutes or until the outsides of meringues feel firm and crisp. Cool completely on the pan.
Whip the cream cheese, heavy cream and sugar in the mixer at medium speed until incorporated.
Add desired flavors.

Dissolve the gelatin per package direction and add 1/8 cup to the mixture, combine and chill.
Peel cooled meringue cups off the parchment paper and fill them with the chilled cream cheese mixture.

Praline Sauce Recipe

2 cups butter
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 cup heavy whipping cream
1/2 tsp vanilla

Instructions

1. In a 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted.

2. Reduce heat to low and slowly and carefully stir in whipping cream and vanilla. Return heat to medium; heat contents of pan until simmering. Cook 2 to 3 minutes, stirring constantly until thickened. Let stand 10 minutes. Drizzle sauce over Pavlova bits and serve.
Refrigerate any remaining sauce.