Mini-pavlovas with fresh berries
- 5 egg whites (from free-range eggs)
- 1-¼ cups granulated sugar
- 1 tbsp + 1 tsp cornstarch
- 1 tsp white wine vinegar
- ½ tsp pure vanilla extract
- Vanilla-infused whipped cream
- 1 pint each raspberries, blackberries, blueberries
1 Preheat the oven to 250°F. Line a baking sheet with parchment paper. In a large mixer, whip the egg whites until soft peaks form, then gradually add the sugar, 1 tablespoon at a time, every few minutes. Add the cornstarch, white wine vinegar and vanilla, continuing to beat until incorporated.
2 Using a pastry bag, pipe the mixture into 2" rounds onto the baking sheet.
3 Bake for 45 minutes, or until the meringues are no longer soft and can be easily picked up from the sheet. Let rest until completely cool. Meringues can be made in advance and stored at room temperature in a dry place.
4 When ready to serve, gently twist the tops off of the meringues and set aside. Add a small dollop of fresh vanilla-infused whipped cream and place a selection of berries inside. Place the tops back on the meringues.