Mini Pavlovas

Step 1

Preheat your oven to 350 degrees.

Step 2

Line a large baking sheet with parchment paper. Use the rim of a mason jar or glass to trace 6 circles evenly spaced out on your sheet. Grab a second pan and do the same thing for the remaining 2-4 pavlovas. (This will help keep your pavlovas the same size)

Step 3

In a stand or handheld mixer, use the whisk attachment to beat the egg whites about 5-6 minutes on high speed. You want a soft peak to form. (refer to image for a soft peak) Add 1/2 of your sugar and continue mixing for 20 seconds. Add the second half of your sugar and mix until glossy stiff peaks form (refer to image for a stiff peak) The stiff peak means the mixture is still on the whisk and wont move.

Step 4

Add the vanilla extract beat for one more minute. The mixture should be very stiff.

Step 5

Remove the bowl and fold in the cream of tartar and cornstarch with a rubber spatula.

Step 6

Using a large metal spoon, spoon the mixture onto the parchment paper in the circle outlines. Use the back of the spoon to create a little dip in the center with taller edges so we can pile the whipped cream and fruit later.

Step 7

Place pavlovas in the oven. IMPORTANT: as soon as you close the oven door, immediately reduce the heat to 200 degrees.

Step 8

Bake until the pavlovas are dry ( 90 minutes) turn off oven after 90 minutes and let cool completely in the turned off oven.

Step 9

You can store these in an airtight container or top and serve as soon as they cool.

Step 10

As the pavlovas cool, make your homemade whipped cream! (Don't cheat and buy store bought, homemade makes ALL the difference!

Step 11

In a stand mixer with the whisk attachment or with a hand mixer, whip the cream, sugar and vanilla on high speed until thick and fluffy. Set aside in a bowl and store in fridge until ready to top and serve.

Step 12

Top each pavlova with fresh whipped cream, fruit and mint. ENJOY (: