Mini Pavlovas Recipe

Mini Pavlovas: Preheat your oven to 250 degrees F (120 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper and draw 8 - 3 1/2 inch (9 cm) circles on the paper. Turn the parchment paper over so the circles are on the reverse side.

In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites and cream of tartar on medium low speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread a heaping 1/2 cup of the meringue inside each circle drawn on the parchment paper, smoothing the edges. 

Bake for about 50 to 55 minutes or until the outside is dry and crisp. Turn the oven off, leave the oven door slightly ajar, and let the meringues cool completely in the oven (a couple of hours).

The cooled meringues can be made and stored in an airtight container in a cool dry place, or in the refrigerator, for a few days. 

Topping: Whip the cream, sugar, and vanilla extract in your electric stand mixer, fitted with the whisk attachment (or with a hand mixer or wire whisk), until stiff peaks form. Place a dollop of whipped cream into the center of each meringue. Top with fresh fruit. Serve immediately.

Makes 8 Mini Pavlovas.

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