Step by step

Method

4 steps

1. 1

   Heat the oven to 250°F. Line a baking sheet with parchment and draw six 3-inch circles as guides (flip the parchment so pencil doesn't touch the meringue). Make sure your mixing bowl and beaters are completely clean and grease-free — even a little fat keeps whites from whipping.

2. 2

   Whip 4 room-temperature egg whites on medium until soft peaks form (peaks that flop when you lift the beater). Gradually add 1 cup (200 g) sugar, a spoonful at a time, then whip on high until the meringue is stiff, glossy, and the sugar feels dissolved between your fingers — no grit. Beat in 1 teaspoon cornstarch, 1 teaspoon white vinegar or lemon juice, and 1 teaspoon vanilla.

3. 3

   Mound the meringue onto the circles and make a slight well in each center for cream later. Bake 50–60 minutes until the shells look dry, pale ivory, and feel firm on the outside when tapped — they shouldn't feel sticky. Turn the oven off, crack the door, and cool the pavlovas completely inside (about 1 hour). Sudden cold can crack them.

4. 4

   Whip 1 cup (240 ml) cold heavy cream with 2 tablespoons powdered sugar to soft peaks. Top the cooled shells with cream and fresh berries, kiwi, or passion fruit just before serving so the meringue stays crisp. You want crisp-shelled mini pavlovas with marshmallowy centers under cream and fruit — not sticky underbaked meringue or shattered dry shells.