Mini Berry Pavlovas: 6 Irresistible Bite-Sized Desserts

Mini Berry Pavlovas are light and airy desserts topped with whipped cream and fresh berries.

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Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.
Gently fold in the white vinegar, cornstarch, and vanilla extract until just combined.
Using a piping bag or a spoon, dollop or pipe the meringue mixture onto the prepared baking sheet, forming small nests (about 3 inches in diameter) with a slight indentation in the center.
Bake in the preheated oven for 1 hour or until the meringues are dry and crisp on the outside. Turn off the oven and let them cool completely inside with the door slightly ajar.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Once the meringues are completely cool, carefully remove them from the parchment paper. Spoon or pipe the whipped cream into the center of each meringue nest.
Top with a generous amount of mixed berries.
Optionally, garnish with fresh mint leaves.
Serve immediately for the best texture, or refrigerate briefly before serving if needed.

For best results, ensure your mixing bowl is clean and dry before whipping egg whites.
Store any leftover pavlovas in an airtight container for up to two days.