<http://schema.org/recipeInstructions>
" Heat oven to 250 degrees F. Line a large baking sheet with parchment paper. In a small bowl, combine the cornstarch and 1/4 cup granulated sugar. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating until incorporated. Gradually add the cornstarch mixture, then beat on high until the whites are stiff and glossy, about 2 minutes; beat in the vanilla and vinegar. If desired, dye the meringue pink: Add 2 small drops of red food coloring and gently fold into the meringue until fully incorporated and the mixture is pale pink. Using a spatula, spoon the meringue into 8 mounds (each about a heaping 1/3 cup) onto the prepared baking sheets. Spread each into 3-inch disks, then using the back of a spoon, make a deep indent in the center of each. Bake until the meringue is dry and has formed a crust, 30 to 40 minutes. Turn off the oven, but do not open the door; let cool inside the oven for 1 hour. Meanwhile, cut away the peel and white pith of the grapefruits. Working over a bowl to catch the juices, cut the grapefruits into segments. In a medium bowl, whisk the jam with 1 tablespoon grapefruit juice. Cut the grapefruit segments into 1/2-inch pieces and gently toss with the jam mixture. Using an electric mixer on high, beat the heavy cream, yogurt and confectioners&amp;#039; sugar in a large bowl until stiff peaks form. Spoon the cream mixture into each meringue and top with the grapefruit mixture."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11682/pink-grapefruit-pavlovas-recipe-wdy0113/?src=shelter_footer>