Mini Pavlovas

Step 1

Preheat the oven to 225°F.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.

Step 3

Gradually add in granulated sugar about 1 tablespoon at a time and increase mixer to medium-high speed. Beat egg whites until stiff peaks form (about 5-6 minutes).

Step 4

Add in the cornstarch and very gently fold until completely incorporated. Be careful not to deflate the meringue while mixing.

Step 5

Spoon meringue into a piping bag fitted with a large tip (I use the Wilton 1M tip for these pavlovas).

Step 6

This is optional but I like to trace 3 inch circles on a piece of parchment paper. Then place a silicone liner over top to pipe the pavlovas onto.

Step 7

Pipe 3 inch mounds, at least 2 inches apart from each other, and use spoon to hollow out the surface slightly (so that you have a place for your toppings). Instead of a piping bag, you can also use a spoon to dollop the meringue inside the circles and use the spoon to shape into a nest with a slight hollow at the top.

Step 8

Bake at 225°F for 1 hour. Then turn off the oven (do not open!) and allow the pavlovas to continue drying in the oven for another 1-2 hours. The outsides should be fully dry to the touch and they should peel off easily.

Step 9

Once dry, top with whipped cream, homemade berry compote, and fresh berries if desired!