Both excellent questions, Melissa. For question one, yes, you can use confectioners’ sugar. You’ll want to remove any extra cornstarch and increase the amount of sugar by roughly 30%. For example, our Pavlova recipe calls for 1 cup of Baker’s Special Sugar and 1 Tbls. cornstarch. If you switch to confectioners’ sugar, omit the cornstarch and use 1 1/2 cups of sifted confectioners’ sugar. For question two, because the oil or extract is always added towards the end of whipping your meringue, the proteins will have already denatured and whipped up into an airy meringue. At that point, there’s no threat of fat preventing anything from whipping since it’s already been whipped. Thanks for reading! Annabelle@KAF

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